Tapioca Pudding (Sabudana Kheer)Eid Special No-7

Ingredients:

• 1/3 cup tapioca (sabudana, sago)
• 3 cups milk
• 3 tablespoons sugar
• 1 tablespoon sliced pistachios
• Few strands of saffron
• 1/4  teaspoon cardamom powder

Method:

1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
5. Kheer can be served chilled or warm.

Eid Special Vermicelli Kheer (Semai)

Ingredients:

1 packet vermicelli

1 pack whole milk

1 cup sugar

8 cloves whole cardamom

1 cup almond, cashews and pistachios,silvered

1/2 cup fresh cream

1/2 tsp saffron strands

1/2 cup light brown raisins 

1/2 tsp rose water

1 tbsp butter

Method:

1.Fry the vermicelli in the butter, until well browned, but not burnt. By the time its gets cooked,all the butter will get dried.

2.Add in 1/4 cup sugar and mix well. Cook for a few seconds and add in the whole milk, cup by cup,stirring constantly. Bring it to boil.

3.Now add raisins,whole cardamom.and 1/2 cup almonds,cashews and pistachios,along with the remaining sugar.

4.Reduce the heat and thicken the kheer to three-strand consistency, letting the milk boil until it is halved.

5.The vermicelli must be very soft by now. Quickly add the rose water,and fresh cream and let it simmer,covered for 5 minutes.

6.Garnish with the saffron strands and served.