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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • cup tapioca starch
  • ½ cup slivered almonds and pistachios
  • 10 strands saffron or 2 tsp rose water
  • ½ cup clarified butter
  • ¼ tsp lemon juice
  • cups water
  • 2 cups granulated sugar
  • ½ tsp yellow food colouring (optional)
  • ½ cup clarified butter
  • ½ tsp slightly crushed cardamom seeds


  • Mix the water with the starch, then add all the ingredients in a heavy saucepan and cook on high heat until it comes to the boil. Turn down the heat, stirring often until the mixture is transparent and smooth (not sticky), and easily leaves the sides of the pan, a bit like pre-baked choux pastry.
  • Grease a glass ovenproof dish.
  • Transfer the mix and smooth it down.
  • Cook at a medium temperature (350°F, 180°C, gas mark 4) in the oven for fifteen minutes, then stir a couple of times.
  • Cut into squares and serve hot or cold.