Ingredients:
- 2 tbsp tablespoon Butter
- 250 g Crushed Vermicelli
- 5-8 small Cardamon Seeds
- 3 large Cinnamon Stick
- 1 cup 1 cup Milk
- ½ cup coconut milk
- ¼ cup Sago
- 2 tsp Rose Water
- ½ cup Sugar
- 50 g Slivered Almonds (optional)
- 250 ml Warm Water
Method:
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Put sago in the warm water for about 30 minutes to soften.
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Melt butter in deep saucepan, add crushed vermicelli, coconut and almonds and fry till its golden brown.
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Boil the sago and milk in a pan, stir and set aside for 12 minutes.
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Add the coconut milk, the vermicelli mixture, cardamon, rosewater, milk and sugar and gently simmer over a low heat for 10 minutes, stir till it thickens.
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Remove from the heat and stir in the vanilla essence.
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Serve warm with sprinkles of toasted almonds.
