Sago | Emirati Tapioca Pearl Pudding with Saffron
Servings 4
Ingredients
- 1/2 cup sago or tapioca pearls refer notes
- 1/2 cup sugar
- 2 cups water refer notes
- 1/4 tsp cardamom powder
- 1/2 tsp saffron threads soaked in 2 tbsp rose water
- 1 tbsp ghee
- 2-3 tbsp crushed nuts
Instructions
- Soak the sago pearls in water for 30 minutes. Wash and drain.
- In a thick bottomed saucepan, add the sugar. Sprinkle in around 2 tbsp water.
- Cook on low-medium flame, swirling the pan, till the sugar starts to caramelize. Allow it to reach an amber color. Do not stir.
- Now add the water. Make sure to pour it from a distance since it will start to splutter. The caramel may become hard as well. Don't worry abut it. Once the spluttering stops, stir and allow it to come to a boil. The caramel will start melting into it.
- Now add the drained sago and the cardamom. Cook, stirring and mixing well occasionally, till the sago is all done and gets transparent. Add the saffron and rosewater midway.
- It gets done until you will no longer see any whitish tinge. Add the ghee and mix well. Switch off.
- Transfer to a serving dish and sprinkle in the nuts (I used cashews). Enjoy warm or cold!
Notes
The sago to be used is the small one. I have used the big one and hence it was still not smooth.
The amount of water is totally dependent on the cooking time of sago. If the mixture sticks to the pan and the sago is still not cooked, add water in increments of 1/4 cup till the sago is completely cooked and transparent.
You can sprinkle in pistachios or even sesame seeds for a final touch.
Personally I like this dessert warm. But you can have it cold as well.
The amount of water is totally dependent on the cooking time of sago. If the mixture sticks to the pan and the sago is still not cooked, add water in increments of 1/4 cup till the sago is completely cooked and transparent.
You can sprinkle in pistachios or even sesame seeds for a final touch.
Personally I like this dessert warm. But you can have it cold as well.