Fahad Inc. Dishes

    Sago ma haleeb ~ Tapioca and Milk Pudding

    Sago comes from the stem part of the sago palm and is sold in pearl-form. This recipe is one which I have played around with until I got something made with milk but which was similar to the original yet more filling. Very similar to the westers tapioca pudding, but with a slightly thinner consistency.

    1 egg beaten
    1/3 cup sugar
    3 tablespoons tapioca
    pinch of salt
    2 3/4 cups fresh milk
    1/4 teaspoon saffron
    1/4 teaspoon cardamom
    1 tablespoon rose water

    In a medium size pan, put the beaten egg, sugar, tapioca, salt and milk. Cook over a low heat stirring constantly to avoid curdling the egg.
    Cook until thick and tapioca is soft - about 20 minutes. Remove from heat and add saffron, cardamom and rose water. Put in individual small bowls or one large bowl and serve cold.

    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