A traditional caramelized tapioca sweet
- 1¾ cups of sugar
- ¾ cup of sako (tapioca), soaked in 1½ cups of water for 1 hour
- 1 tablespoon saffron, soaked with the tapioca
- ½ cup of butter
- ⅛ – ¼ cup of rose water, depending on its strength and your tastes
- 1 tablespoon of ground cardamom
- 1½ tablespoons ground cinnamon
- ½ teaspoon ground ginger
- chopped nuts, such as pistachio nuts or walnuts, optional
- Put the sugar in a heavy sauce pan and brown over medium heat.
- Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown.
- Be careful not to over do it and burn the sugar.
- Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water.
- Bring to a boil, while stirring.
- The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.
- Once it is boiling reduce heat to the lowest level.
- Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.
- Clear and soft).
- The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads.
- Add more water, if need.
- The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.
- Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls).
- Top with chopped nuts (optional).
- Best eaten at room temperature or slightly warm.