There are many recipes you can make with sago, like sago milk pudding and different types of halwas. But the one I love eating and making the most is Bahraini/Omani halwa.
Bahraini or Omani halwa is basically made using corn starch instead of sago, but sago halwa has its own taste. And halwa has to be there in every kind of occasion, it is considered as a hospitality code.
Preparation time : 1 hour – 1.30 hours
2 1/2 – 3 cups Sugar
5 cups Water
50 gram Unsalted butter
1 tsp Saffron
1 1/4 cup Sago
1 1/4 cup Rose water
2 tbsp cardamom powder
nuts (pistachios, almonds, walnuts), toasted
- Infuse the saffron in rose-water, and sago in normal water for about 30 min to one hour.
- In a big pot or wok on medium heat add sugar and stir until it melts and turns brown.
- Add butter to the sugar and stir until it becomes toffee, beat if necessary to remove lumps.
- Add one tbsp of cardamom powder and stir.
- Blend sago and water until it becomes white paste and add it to the toffee mixture, and cook until it becomes smooth and lumps free.
- Add rest of the cardamom and still until it gets mixed well and then add infused Saffron and rose-water to the mixture and cook for some time.
- When you see it started becoming thick but soft and little chewy turn of the heat and pour it directly in the serving tray and top it with desired nuts and set it to cool down.