Dairy & Nut-Free Emirati Fried Sago Pearls with Saffron and Cardamom

Ingredients

• 1 cup Small Sago Pearls
• 4 cups Water
• 1/2 cup Sugar
• 1/4 teaspoon Saffron Threads
• 1/4 teaspoon Ground Cardamom
• 2 tablespoons Coconut Oil
• 1 teaspoon Rose Water

Instructions

1. 1Place the 1 cup of small sago pearls in a fine-mesh sieve and rinse them under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot, bring the 4 cups of water to a rolling boil over high heat. Add the rinsed sago pearls and cook, stirring occasionally, for 10 to 15 minutes, or until the pearls are mostly translucent with only a small white dot in the center. Drain the sago pearls in a colander and rinse them again with cold water to stop the cooking and remove excess starch.
3. 3In a 10-inch non-stick skillet, heat the 2 tablespoons of coconut oil over medium heat (350°F / 175°C).
4. 4Add the 1/2 cup of sugar to the skillet and let it melt and caramelize for 2 to 3 minutes, stirring gently, until it turns a light amber color. Be careful not to burn it.
5. 5Immediately add the 1/4 teaspoon of saffron threads and the 1/4 teaspoon of ground cardamom to the caramelized sugar. Stir quickly to combine.
6. 6Add the cooked and drained sago pearls to the skillet. Gently toss them with the sugar and spice mixture, ensuring each pearl is coated. Cook for 2 to 3 minutes, stirring constantly, until the sago pearls begin to turn a light golden brown and become slightly crispy.
7. 7Remove the skillet from the heat and stir in the 1 teaspoon of rose water. Continue to stir for 30 seconds to distribute the rose water evenly.
8. 8Serve the fried sago pearls warm.

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