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Traditional Gulf Sago

Traditional sago dessert flavored with cardamom, saffron, and rose water, featuring a wonderful gelatinous texture and an appetizing sheen.

1 h 4 servings 325 cal/serving Medium 3 views
Traditional Gulf Sago

Instructions

  1. Soaking the sago
    Rinse the sago pearls thoroughly, then soak them in lukewarm water for 30 minutes, after which drain completely of excess water. · 30 min
  2. Preparing the flavorings
    Soak the saffron in rose water in a small bowl and set aside to infuse the color and flavor.
  3. Caramelizing the sugar
    In a non-stick pot over medium heat, place the sugar and let it melt gradually until it turns into a golden-red caramel without burning. · 8 min
  4. Adding the water
    Carefully and gradually pour the warm water over the caramelized sugar, stirring constantly until the caramel dissolves completely and begins to boil. · 5 min
  5. Cooking the sago
    Add the drained sago to the pot, reduce the heat to very low, and stir continuously until the sago pearls turn translucent and the mixture thickens. · 15 min
  6. Adding the aromatics
    Add the ghee, ground cardamom, and the rose water and saffron mixture, stirring gently until thoroughly combined, glossy, and fully flavored. · 3 min
  7. Serving
    Pour the sago into serving dishes, garnish with toasted nuts, and serve warm.

Nutrition / serving

325
cal
0.5
protein g
68.5
carbs g
6
fat g

Chef's tips

Use a heavy-bottomed pot to prevent the sago from sticking, and ensure gentle, continuous stirring until the pearls are cooked through and achieve the desired translucency.