Any vrat food in India calls for the profuse use of sabudana or tapioca pearls. Be it the sabudana khicdi, pulao, puri or vada. These tiny white balls, which have a soft and chewy taste, provide an instantaneous source of fuel crucial during Navratri's fast. Sabudana is non-allergenic and gluten-free. Thus, everyone can consume it. No allergic reactions result from it. It relieves gas, bloating, and constipation and aids in digestion prevention. It is a pure starchy food that is rich in carbohydrates and serves as a light snack and instant energy booster. By incorporating spices, veggies, or dried fruits into your dishes, you can make up for missing nutrients. Consuming sabudana in any form—soups, khichdi, kheer, or smoothies—following a day of fasting facilitates smooth digestion. With so many health benefits, why not make chilled bubble tea with tapioca pearls for this Navratri?
Before you start, remember a few points:
- Sabudana pearls with a yellowish cast are regarded as pure
- Since sabudana is a starch, mixing it with water might be challenging. It's crucial to soak the sabudana with the proper amount of water if you want them to be perfect and fluffy.
- Be careful not to soak the mass too much, as this may cause them to become squishy and paste-like.
- Milk goes excellent with sabudana because it absorbs the pearly grains and vice versa
Note: For all the bubble tea recipes, clean and wash the sabudana four to five times thoroughly. Cook them in boiling water for 3-5 minutes after washing them. Transfer them to a colander and immerse them in iced water immediately. It won't make them sticky or turn them into a mass. Make a jaggery syrup and let it caramelised a bit. Switch off the flame and add the cooked tapioca pearls and stir well to get them coated. For better colour, leave them for overnight in refrigerator.
Tango with mango
Mango bubble tea, Image Source: Healthynibblesandbits
In a blender, pour½ cup mango, ½ cup coconut milk, organic honey as per your taste, and 1½ cup iced green tea and churn them into a smooth paste. Prepare the bottom layer with 2 teaspoons of cooked tapioca in a tall glass and mix in the milk blend. Check the sweetness. If needed, add more honey. Serve it chilled with ice and garnish with mango cubes or a slice of strawberry.
Strawberry bubble tea
To make this take ¾ cup fresh strawberries, 1 ½ cups milk of choice, 1½ tablespoon peanut butter, ½ tsp vanilla essence, sugar syrup or honey to taste, and ⅓ cup tapioca pearls (cooked). Mix the fresh strawberries, unsweetened peanut butter, milk, vanilla, and honey in a blender and blend it to a smooth paste. In a glass, place 2 teaspoons of cooked tapioca pearls, pour in the strawberry milk and add some ice cubes. Give it a stir and enjoy.
Coffee cues
Coffee bubble tea, Image Source: Pexels
In a blender, pour ¾ cup of coffee concentrate, 1 tablespoon of maple syrup, 1 cup of pecan or almond milk, and ⅛ tsp cinnamon powder and churn until it becomes a smooth paste. In a mason jar, add ⅓ cup of cooked sabudana and add the blended coffee milk. Add some crushed ice and serve chilled.
Saboodana goes banana
Make a smooth paste by blending one fresh or frozen Robusta ripe banana, 1 cup of coconut milk, 1 ½ tablespoon coconut cream and honey. Take a serving glass and make a bottom layer with ⅓ cup of cooked tapioca pearls. Transfer the blended banana milk. Add some ice cubes, stir the tea, and enjoy every sip.
Tapioca with matcha
Matcha bubble tea, Image Source: Pexels
In a blender, transfer ½ avocado (chopped into small pieces), 1½ cups of soy milk or regular milk, 1 tablespoon of matcha powder, and 1 tablespoon of organic honey. Blend all the ingredients till they turn into a smooth paste. In a mason jar, place the 1/3 cup of cooked tapioca pearls, blend in the milk mix and crushed ice. Give it a thorough stir and sip.
