Sago and tapioca are very similar despite their very different origins.
Long story short, they are starch extracted from plants, and sold commonly as beads, or “pearls.”
Qatar, amongst other Gulf nations, must have sago halawa or pudding for dessert.I was inspired by the sassy and highly promising Tummylicious Treats to make this long-sought-after recipe, and am very proud of the result.
Keeping in mind that the recipe may be adaptable to you or your guests’ likes: you may incorporate various nuts within the pudding or simply decorate with them. Saffron is always advisable, but you can also easily do without. I blend the sago in its soaking water to make the hands-on stirring less laborious. It also produced a smoother texture.
1 cup sago pearls
6 cups hot water
2 1/2 cups sugar
1/2 cup (100g) butter
2 tsp powdered cardamom
1 Tbsp rose water
1 pinch saffron
walnut, to decorate
Soak the sago in the hot water for three hours.
Blend the mixture without draining any of the water; set aside.
In a large pot, melt the sugar over medium-high heat until completely brown and smooth liquid.
Off heat, add the sago blend, and stir.
Return to heat, stirring all the while, until the mixture is smooth, thick, and viscous.
Stir in the butter, cardamom, saffron, and rosewater until incorporated.
Remember, mixture must have thickened and smoothed out after continuous stirring over heat.
Pour in serving container(s) of choice and decorate with walnuts.