Sako

== Description ==
A traditional caramelized tapioca sweet
== Ingredients ==
* 1¾ cups of sugar
* ¾ cup of sako (tapioca), soaked in 1½ cups of water for 1 hour
* 1 tablespoon saffron, soaked with the tapioca
* ½ cup of butter
* ⅛ – ¼ cup of rose water, depending on its strength and your tastes
* 1 tablespoon of ground cardamom
* 1½ tablespoons ground cinnamon
* ½ teaspoon ground ginger
* chopped nuts, such as pistachio nuts or walnuts, optional
== Directions ==
# Put the sugar in a heavy sauce pan and brown over medium heat.
# Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown.
# Be careful not to over do it and burn the sugar.
# Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water.
# Bring to a boil, while stirring.
# The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.
# Once it is boiling reduce heat to the lowest level.
# Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.
# E.
# Clear and soft).
# The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads.
# Add more water, if need.
# The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.
# Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls).
# Top with chopped nuts (optional).
# Best eaten at room temperature or slightly warm.
Category:Omani Desserts
Category:Cardamom Recipes
Category:Pistachio Recipes
Category:Recipes that need photos
Category:Rose water Recipes
Category:Saffron Recipes
Category:Walnut Recipes
Category:Regular tapioca Recipes