This tapioca pearls kheer is a delicious, creamy affair, but when you give it a chocolaty twist, the flavors are elevated to another level.
Tapioca pearls, known for their creamy, soft and chewy texture, serve as the perfect choice for a lot of delightful desserts. Sabudana is also naturally gluten-free, making it an excellent choice for individuals with gluten sensitivities or those following a gluten-free diet. Because sabudana has a neutral flavor, it can be a great base for sweet dishes. Plus, it can be prepared quickly as you can soak it overnight and cook it the next day.
We are all familiar with sabudana kheer's tra...... Read More
For the Recipe
- 2 ½ cups of milk
- ¼ cup of sabudana or tapioca pearls
- ¼ cup of brown sugar
- Less than ½ cup of walnuts
- 2 tbsp of Cadbury Cocoa powder
Soak the sabudana in 1 cup of water to fluff it up. You can also soak the sabudana overnight, which will further reduce the cooking time.
Boil milk in a pan along with the brown sugar and reduce the liquid to three-fourths of its volume.
Drain the sabudana and add it to the boiling milk. Cook until it turns translucent.
Chop walnuts into small pieces.
Add the chopped walnuts to the milk and continue cooking to let this mixture thicken.
Incorporate Cadbury Cocoa powder into the kheer and mix well. Then cook for another 5 to 6 minutes.
Transfer the chocolate sabudana kheer to a serving dish and refrigerate. Serve it chilled.
Consider adding a pinch of cardamom powder or a dash of nutmeg to elevate the aromatic profile of the kheer.
Besides walnuts, you can also add finely chopped almonds and pistachios that will complement the creamy texture of the kheer.
Adjust the sweetness to your preference. If the kheer is not sweet enough for your taste, add a dash of honey or some brown sugar syrup.
You can also substitute the brown sugar with other sugar alternatives, such as stevia, monk fruit powder, honey, maple syrup, corn syrup, and more.
When serving the chocolate sabudana kheer, consider garnishing it with a sprinkle of cocoa powder or some grated chocolate. You can also drizzle it with some cream.
Toast the walnuts or your nuts of preference before adding them to the sabudana kheer because that will intensify their natural flavors, providing a great, firm crunch that makes for an interesting mouthfeel.