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

 * 1) On low heat, cook the tapioca in 4 – 6 cups of water.
 * 2) Start with 4 cups of water and add more water if needed.
 * 3) The cooked tapioca should be thick and bubbly, but not too thick.
 * 4) Some tapiocas will cook more quickly than others.
 * 5) At minimum, it should take at least 20 minutes.
 * 6) In a bowl on the side, mix the powdered milk with 1 cup of water.
 * 7) Add to the tapioca on the stove.
 * 8) 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)
 * 9) Heat.
 * 10) Put the eggs in a bowl.
 * 11) Gradually add to it 1 cup of the hot tapioca mixture.
 * 12) Return all of the egg mixture to the cooking pot.
 * 13) Cook until nearly bubbly, but do not boil.
 * 14) Cook and stir for 2 more minutes.
 * 15) Remove from the heat.
 * 16) Stir in the butter and vanilla.
 * 17) Pour the tapioca pudding into a bowl.
 * 18) Cover the surface with plastic wrap to prevent a film from forming (the plastic wrap should actually touch the surface of the pudding).
 * 19) Put in the refrigerator until well chilled.
 * 20) Serve. Delicious!