Fahad Inc. Dishes

    Hal-wa ~ Starch Pudding

    This dessert has been made locally for many, many years, and is probably the result of a blending of recipes from Oman and India. A great favourite during festivities, it is also sometimes served with coffee during condolence periods.

    1 tablespoon saffron
    2 tablespoons rose water
    1/4 cup sago beans
    1/2 cup water
    1 cup sugar
    3 tablespoons samen (oil)
    1 tablespoon ground cardamom

    Soak saffron in the rose water for two hours. Soak sago beans in water for two to three hours.
    Caramelise the sugar until it is light brown, then warm the remainder of the water and add along with the soaked sago with its liquid.
    Cook slowly over a low heat for 30 to 35 minutes stirring from time to time. Once all the sago has softened. and the mixture is thick and gooey, add the saffron and rose water, then stir well. Add the samen and cardamom and stir well.
    Remove from heat, pour into a dish and serve immediately. Warm samen maybee poured over the top and patted with a spoon.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari

    Copyright © 1996 by Fahad Inc.
    Maintained by: Fahad Al Mahmood