Ingredients :
Ready to fry papadum sold in boxes.
100g tapioca pearls
300 ml water
3-4 tablespoon of almonds
3-4 tablespoon of raisins
1-2 tablespoon of cardamon powder
2 tablespoon butter
4-5 teaspoon of sugar (or to taste)
2-3 tablespoon Zenberick/ mung beans
Some water to cook zenberick/ 100 ml
2-3 tablespoon coconut powder
Procedures :
1. Soak tapioca pearls for 2 hours or till pearls have increased in size.
2. Drain the water, wash and reserve.
3. In a pan, heat 2 tablespoon butter.
4. Fry almonds, raisins and add cardamon powder and give a mix.
5. In another pan, roast the mung beans and crush them into smaller pieces. Add some water and cook till soft. Drain the water and reserve the cooked mung beans.
6. In a pan, place the tapioca pearls and add 300 ml of water. Stir and cook on medium flame to avoid stickiness.
7. While cooking the tapioca pearls with water, put mixture of almonds, raisins and cardamon powder. Keep stirring.
8. When the tapioca pearls have become translucent it means they have cooked.
9. Add cooked mung beans, sugar to taste and coconut powder. Give a stir. Cook a last time for 1 minute.
10. Microwave some papadums for 1 minute or fry the papadums till they puff in hot oil to accompany with the tapioca pearls and mung beans dessert. Can be eaten hot or chill.
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