Indian Tapioca (Sago) Pudding

Sabudana kheer is a gourmet dessert. Kheer is lightly flavored with cardamom and saffron. This is easy recipe to make. serves 4


  • 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


  1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour – sago 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 soft and 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 cools it will become a little thicker in consistency.
  5. Serve chilled or warm.

Easy Tandoori Spice Mix

Tandoori Masala is a spice blend typically used for marinating meat or vegetables before cooking them in the tandoor! It’s a smoky, slightly sweet, and earthy spice blend that we’re loving! It’s perfect for seasoning chickpeastofuroasted vegetables, chicken, and beyond! – from minimalist baker   Serves 6

While the Whole Foods version of this blend is heavier on the paprika (making it red in colour), we prefer it to be heavier on the cumin for best flavor. Feel free to play around with the ratios to make it your own!

  • 2.25 Tab ground cumin
  • 1.5 Tab sweet paprika
  • 1.13 – 1.5 Tab granulated garlic (or sub half as much garlic powder)
  • 0.75 Tab ground ginger
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cardamom


  • Add all spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.

    Nutrition includes – Sodium: 6 mg, Potassium: 112 mg, Fibre: 1.3 g