Sago Pudding with Coconut Milk and Saffron

Ingredients

• 1/2 cup Small Sago Pearls
• 2 cups Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Saffron Threads
• 1/4 tsp Cardamom Powder
• 1 tsp Rose Water
• 2 tbsp Pistachios, chopped

Instructions

1. 1Rinse the 1/2 cup of small sago pearls under cold running water in a fine-mesh sieve until the water runs clear. Set them aside to drain.
2. 2In a medium-sized heavy-bottomed pot, combine the 2 cups of coconut milk, 1/4 cup of sugar, 1/4 tsp of saffron threads, and 1/4 tsp of cardamom powder.
3. 3Place the pot over medium heat and bring the mixture to a gentle simmer. You will see small bubbles forming around the edges of the pot, and the temperature will be approximately 185-205°F (85-96°C).
4. 4Add the rinsed 1/2 cup of small sago pearls to the simmering mixture. Stir continuously with a spoon for the first 5 minutes to prevent the pearls from sticking to the bottom of the pot.
5. 5Continue to cook the pudding over medium heat, stirring occasionally, for 20 to 25 minutes. The sago pearls are done when they become mostly translucent with only a tiny white dot remaining in the center, and the pudding has visibly thickened.
6. 6Remove the pot from the heat and stir in the 1 tsp of rose water until well combined.
7. 7Carefully pour the warm sago pudding into four individual serving bowls. Allow the pudding to cool at room temperature for at least 15 minutes to allow it to set slightly, or chill in the refrigerator for at least 2 hours for a cold dessert.
8. 8Before serving, sprinkle the 2 tbsp of chopped pistachios evenly over the top of each pudding.

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