Wash and soak the sago for 15 minutes. Drain.

Add it to the thin coconut milk along with the salt and cook on low flame till the sago turns tranparent and gets cooked.

Add in the thick coconut milk and whisk well. Allow the mixture to heat up and switch off.

Bring it to room temperature. Add the rose syrup. At this stage check the sweetness and add sugar or more rose syrup as desired.

Serve as is or cold. I found that it tasted better when cold.