Tapioca pudding

Ingredients for 4 servings:

• 60 g tapioca
• some water for soaking
• 1 liter of milk (whole milk)
• 2 cardamom pods
• 1 tsp, leveled cinnamon powder
• 50 g raw cane sugar or whole cane sugar
• some saffron threads

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

It tastes even better with jaggery

Place the tapioca in a fine sieve, rinse under running water, and then soak in a small bowl of cold water for about 10 minutes. Rinse a pot with cold water, pour in the milk, and bring to a boil. Place the tapioca in a fine sieve and let the remaining soaking water drain off. Split the cardamom pods and crush the seeds into a powder in a mortar and pestle. Add the tapioca and spices to the milk and simmer over very low heat for 10-15 minutes. Stir gently from time to time with a wooden spoon and make sure nothing burns. When the tapioca balls have a translucent shimmer, the pudding is ready. Now stir in the raw or whole cane sugar and serve the tapioca pudding while still warm. Whole cane sugar gives the pudding a caramel-like flavor.