Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Ingredients
- 1 cup Sago pearls (Tapioca) (Originally 'Ratal 00' (likely 0.5 lb). Estimated as 1 cup.)
- 2 cups Water (Originally '1 seer'. Converted to 2 cups.)
- 2 cups Granulated sugar (Originally implied as '1 seer' (approx 1 lb) based on the note to use half for less sweetness. Use 1 cup for a less sweet version.)
- 3 teaspoons Rose water (Originally '3 small spoons'.)
- 1 teaspoon Vanilla extract (Originally '1 spoon'.)
- 1 teaspoon Lemon extract (Originally '1 spoon'.)
Instructions
- 1Pick over the sago pearls to remove any debris, then rinse lightly. Soak the sago in the cold water for 1 to 2 hours.
- 2Transfer the soaked sago and water to a heavy-bottomed pot (originally a tinned vessel). Cover and cook on low heat until the sago pearls are completely dissolved and transparent.
- 3Add the sugar to the dissolved sago. Increase the heat to medium-high (originally 'hot coals') and stir constantly. Cook until the mixture thickens significantly and becomes hard enough to set.
- 4Remove the pot from the heat. Stir in the rose water, vanilla extract, and lemon extract. Pour the mixture into wet molds or small bowls. Allow to cool and set completely before unmolding. Note: Omit the essences if serving to children or invalids.