Serves: 4
Total Calories: 335

1/2 cup medium pearl tapioca
1 cup water
4 cups whole milk, plus more as needed
2 tablespoons shelled, coarsely chopped raw pistachio nuts
3/4 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds
1 to 2 drop rose essence
4 to 6 (4-inch) squares silver leaves (optional)
1 tablespoon ground raw pistachio nut

1. In a large microwave-safe dish, soak the tapioca in the water, about 2 hours. Then mix in 3 cups milk and cook, uncovered, in the microwave on high power, about 10 minutes. A thin skin will have formed on the surface. Carefully break the skin, being sure to avoid the steam that will escape, and stir well.

2. Stir in the chopped pistachios and the remaining milk, and put the dish back in the microwave. Cook on high power 15 minutes total, stopping to stir at 3-minute intervals, until the pudding is thick and creamy. During the last 3 to 4 minutes, add the sugar. If the pudding becomes too thick, add more milk as needed.

3. Transfer to a serving bowl, mix in the cardamom seeds and rose essence, and bring to room temperature, either uncovered (but stirring often to prevent a skin from forming) or covered with plastic wrap. Garnish with silver leaves and ground pistachios and serve hot, or refrigerate at least 4 hours and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 335
Calories from Fat: 45

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