Bubbles Pudding is sweet milk based dessert with a creamy texture and flavor. A quick, healthy, and easy dessert. A dessert that tastes both familiar and exotic.
Summer has passed, the days are becoming shorter, nights are getting colder, and leaves are changing color. Fall is here! Bubbles pudding is one of the best desserts during the transition from one season to another. Serve warm in fall and winter, serve chill in spring and summer, either way it tastes scrumptious.
Bubbles Pudding is sweet milk based dessert with a creamy texture and flavor. It uses tapioca pearls also known as Sabudana or Sago pearls combined with the milk to makes a luscious dessert. The tiny bubbles of the tapioca pearls give the pudding a unique texture, like tiny bubbles surrounded by a creamy sauce. This pudding requires a little attentiveness and careful stirring. Otherwise, it is a quick, healthy, and easy dessert. A dessert that tastes both familiar and exotic.
This is one of my favorite desserts growing up; I called it ‘Bubbles Pudding’! My mom would make it specially for me. Something about it makes me feel comforted, the chewiness of the bubbles and the creaminess of the pudding. The cardamom and vanilla flavor of the pudding makes me long for it.
This recipe makes approximately 3 to 4 servings. You can always modify the quantity of the ingredients according to your taste.
| Tapioca Pearls | - 1 cup | |
| Milk/Cream | - 2-3cups | |
| Sugar | - 8 tbsps | |
| Cardamom Powder | - 1 tsp | |
| Vanilla essence | - 1 tsp | |
| Pistachios | - for garnish | |
| Raisins | - for garnish |
Heat 3-4 cups water in a heavy bottomed vessel and add tapioca pearls.
Cook the tapioca pearls until slightly soft and transparent. You do not want to cook it completely.
Remove from heat, drain and rinse with cold water to remove the excess starch. Then, place it back on heat.
Tapioca pearls get starchy as it cooks. I prefer cooking it in water because I can drain and rinse of the excess starch. This gives the pudding a better texture.
Now add milk, sugar, and cook on low until the milk is absorbed, the pudding thickened, and most of the tapioca pearls are completely transparent. Some of them might still have a white dot at the centers but that is all right.
It is important to stir constantly (a slow, gentle stir) and cook at a low temperature to avoid scorching.
At this point, add cardamom powder, vanilla essence, and continue stirring for a few minutes.
Remove from heat and cool.
Serve warm or chill with nuts and raisins on top as garnish.
5 comments:
Looks Yummy!!.. This is abt the easiest and quickest payasam u can make.. Sadly, i cant seem to find Sago here..:(
Yummy! As usual.. Great going Pavi.. :). I can almost imagine myself cooking the sabudhana too much..! this requires skill i suppose :)
Thanks, Neetha. I agree! This is one of the easiest payasam. You should probably get a packet or two when you visit India next time.
Hey Karthik...thanks :-)!Give it a try its easy!
Hey .. thanks for the post. I've been thinking of trying this for quite sometime, but was not confident about the exact recipe. Now, I will definitely give a try.
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