Tapioca Pearl Kheer

• 1/4 cup tapioca pearls (get the ones that are 1/8 inch in diameter)
• 5 cups whole milk
• 8 cardamom pods
• 4 1/2 tablespoons sugar (or more to taste)

1. Soak the pearls overnight in water that covers them generously.
2. Drain well the next day and leave in the strainer.
3. Bring the milk to a boil in a very heavy, medium pan over medium heat.
4. (I actually like to heat the milk in my microwave oven and then pour it into a pan set over medium heat.)
5. Add the pearls and cardamom and stir them in.
6. Adjust the heat so the milk is at a good simmer but does not threaten to boil over, somewhere near medium low.
7. Cook for about 50 minutes, stirring from the bottom every 5 minutes or so.
8. The milk should not catch at the bottom.
9. Add the sugar and stir it in.
10. Cook another 5 minutes.
11. You should now have 3 1/24 cups.
12. Remove the pudding from the heat and allow to cool, stirring every now and then to prevent a skin from forming.
13. Remove and discard the cardamom pods.
14. Put into a serving dish.
15. Cover with plastic wrap, pushing the wrap down so it lies directly on the surface of the pudding.
16. Refrigerate.
17. It will thicken as it cools.

tapioca, milk, pods, sugar

Taken from www.epicurious.com/recipes/food/views/tapioca-pearl-kheer-373906 (may not work)