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

 * 1) Put the sugar in a heavy sauce pan and brown over medium heat.
 * 2) Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown.
 * 3) Be careful not to over do it and burn the sugar.
 * 4) Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water.
 * 5) Bring to a boil, while stirring.
 * 6) The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.
 * 7) Once it is boiling reduce heat to the lowest level.
 * 8) Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.
 * E.
 * 1) Clear and soft).
 * 2) The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads.
 * 3) Add more water, if need.
 * 4) The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.
 * 5) Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls).
 * 6) Top with chopped nuts (optional).
 * 7) Best eaten at room temperature or slightly warm.