Sago pearl kheer with cardamom

 Those tiny little spheres of iridescent beauty that glisten and speak of the mystery of the ocean, the romance of true love, flattering a girls ears with perfection. My Nani took much pleasure in collecting pretty things in her youth, but in her graceful years I saw her delicate ears mostly adorned with these simple pearl studs set in filigree gold, sounded with tiny diamonds. I always admired them, as she spoke fondly of how they used to be rare pink freshwater pearls that turned white due to age. Secretly, I always wanted them, as much for her scent that would carry as well as for their simple demeanor. Many years after she was gone, I naturally inherited them - to this day they are my most treasured trinket, an heirloom forever.Why do I speak of her pearls you’d say? It is the delicacy, simplicity and beauty of their purity that reminds me of this sweet offering, which carries the same attributes as those pearls. My Nani would make this fragrant treat that always make me smile, tiny little tapioca pearls infused in milk with cardamom, sometimes topped with pistachios, other times fresh coconut. It is a sweetness that takes me back to a place of childhood delight and the coolness of each spoonful reminds me of the respite from the heat of a Pakistani summer sagodana kheer would bring especially on Ramadan mornings. Nani Mummy (as I called her), always said it gave you all you needed to get through the day.This is a simple recipe, bringing an even simpler pleasure alive but by no means defeating the beauty of the ocean treasure it resembles. Ingredients: 100 grams of tapioca pearls (sagodana), soaked in tap water for 60 minutes, then drained completely before cooking150 ml full cream milk50 grams of caster sugar, or less if desired½ tsp of freshly ground cardamom seeds (without husk)1 tbsp freshly grated fresh coconut or desiccated coconut Method: 

1. Once the sago has been soaked and drained, add it with milk  in a saucepan over medium heat. Stir constantly to avoid it sticking together or at the bottom of the pan.
2. Next, as soon as the sago seems transparent (about 10-15 minutes of cooking), add the sugar and stir until dissolved. Add ground cardamom.
3. It should now be a thick yet milky consistency , this means the kheer is now ready, adorn with crushed pistachios and/or coconut, eat warm or cold. Once you refrigerate it, the kheer will become thicker. Best to consume within a day.

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