Creamy Tapioca Pudding

== Ingredients ==
* 1 cup of tapioca (sako)
* 1⅓ cups of powdered milk
* ¾ – 1 cup of sugar
* 1 teaspoon of ground cardamom
* ½ teaspoon of saffron powder
* 3 eggs, beaten
* 2 teaspoons of vanilla
* 1½ tablespoons of butter
== Directions ==
# On low heat, cook the tapioca in 4 – 6 cups of water.
# Start with 4 cups of water and add more water if needed.
# The cooked tapioca should be thick and bubbly, but not too thick.
# Some tapiocas will cook more quickly than others.
# At minimum, it should take at least 20 minutes.
# In a bowl on the side, mix the powdered milk with 1 cup of water.
# Add to the tapioca on the stove.
# Also add the cardamom, saffron and sugar (I prefer the pudding to be sweet, so I use 1 full cup of sugar. If you prefer a pudding that is less sweet us only ¾ cup) 
# Heat.
# Put the eggs in a bowl.
# Gradually add to it 1 cup of the hot tapioca mixture.
# Return all of the egg mixture to the cooking pot.
# Cook until nearly bubbly, but do not boil.
# Cook and stir for 2 more minutes.
# Remove from the heat.
# Stir in the butter and vanilla.
# Pour the tapioca pudding into a bowl.
# Cover the surface with plastic wrap to prevent a film from forming (the plastic wrap should actually touch the surface of the pudding).
# Put in the refrigerator until well chilled.
# Serve. Delicious!
Category:Omani Desserts
Category:Pudding Recipes
Category:Cardamom Recipes
Category:Regular tapioca Recipes
Category:Egg Recipes
Category:Powdered milk Recipes
Category:Recipes that need photos
Category:Saffron Recipes