Tapioca Egg Pudding
Ingredients
Tapioca - 250gms
Milk - 11/2 cups
Sugar 3/4 cup
Eggs - 2
Rose water - 1 tsp
Soda powder - a pinch
Cashew nuts a few
Jelebi color - a pinch
Directions
Cook tapioca and mash it well.
Place mashed tapioca, sugar, milk, eggs, rose water, color and soda powder into a blender. Puree until smooth. Pour it in the vessel in which ghee has been applied. Add few cashenuts for decoration. Cover the vessel with an aluminum foil and steam it around 30-40 minutes. Remove from fire. Allow it to cool. You may serve it hot or cold.
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