S and I celebrated our anniversary on the 30th of November. Yup. A little over seven years ago we were married in a beautiful three day long religious ceremony. I can't believe that Seven years have passed since that day. These past seven years has been nothing but an out and out joy ride. In all these years, S and I have shared love, laughter, pain, success, failures and a special bond that cannot be put into words.
To me S has been more than just a husband. He has been that friend who is always encouraging and supporting in whatever I did. He has been my strength when I was weak and my rock during hard time. I love him for the caring and selfless person that he is.
What I love about our relationship is that, we get excited about all the same things. Small things like, a good cup of morning coffee, masala dosa, christmas fruit cake, Amitabh Bachchan, dark chocolates and laughter. Oh yes!! There are times when we laugh without any reason and we laugh till our stomachs hurt. We are so alike and yet different in all the right ways. S is certainly more selfless than I deserve. All through these years he has been my best friend and I feel blessed to have a soul mate like him.
Since kheer is one S's favorite desserts, I decided to commemorate the occasion by making tapioca pudding. Only this time, I decided to give the traditional kheer a tropical twist by adding mango puree. The result was just phenomenal. A rich and creamy sauce contrasts perfectly with the texture of soft tapioca pearls. This dessert is bursting with the flavor of mango and is laced with the subtle fragrance of cardamom. It is hard to believe that some thing as luxurious and as rich tasting as this kheer can be put together in 20min flat. Talk about fool proof recipes. Serve this dessert chilled for a wholesome tropical treat.
Mango and Tapioca pudding
Preparation time: 15min+ 15mins of soaking time
Cooking time: 15min
Tapioca pearls- 200gms
Mangoes- 2, peeled and chopped into chunks
Coconut milk- 120ml
Sugar- 16tbsp or to taste
Cardamom- 6-8 pods, crushed to a fine powder
Slivered almonds and pistachios for garnish
- Wash the tapioca pearls in enough water. Drain and let the pearls stand for 15min.
- Add about 200ml of water and bring the tapioca to a boil. When the peals turn transparent, take off the heat and allow the tapioca pearls to cool completely.
- In a blender jar, combine the mango chunks, milk, coconut milk and sugar and blend to a fine puree.
- Transfer the mango-milk mixture to another bowl and stir in the cardamom powder and cooked tapioca and mix well.
- Chill the pudding for at least 2hours in the refrigerator before serving.
- Serve the pudding in individual bowls with slivered almonds and pistachios on top.
- Chopped mangoes can be used to garnish the pudding instead of the nuts.
- The mangoes can be replaced with pine apple or raspberries.
- For a vegan version, substitute the milk with almond milk.