Always loved baking at young age, sweet tooth was my middlename☺️
Joined 4 years ago
Bismillaah #Shaheema Khan#
1 Litre Milk1 Cup Sago, added 2 Cups water... 1 teaspoon Custard powder & Mixed it with ¼ cup water... 1x Cup Brown Sugar or White Sugar or ½ Cup, Don't like it sweet... 1 teaspoon Vanilla essence2x Cardomon pods3x Stick CinnamonPinch Salt60g Butter, cubedFew extra butter... (Optional): 3 teaspoon jam can be added the pot or honey, if you like it sweeter, 2 teaspoon Cinnamon Sugar... sprinkling on top!!! 5 Medium Eggs, beatenJam or Almond Flakes for decoration..
In a seperate bowl add the sago with the water set aside for 20 minutes. In a large pot add the milk, stick cinnamon, cardomon pods, salt & the essence then boil for about 2 minutes add the strained sago to the pot. Stir until thick. Add the sugar & butter the custard mixture & stir on a very low heat, until thick & creamy. Cool down for 7 minutes add the beaten eggs very slowly & beat well with a whisk. Don't let the eggs scramble. I added the eggs with a bit of the sago mixture in a bowl... Keep the temp...& this won't make eggs scramble when adding it... Add this cooled mixture into a butter pyrex dish. Dot with the extra butter & cinnamon sugar on top. Bake for 40 minutes @180 degrees celsius. Brush lightly with some apricot jam & sprinkle almond flakes on top!!! for a decadent taste💖Substitute by adding 100g fresh cream & 900g Milk (richer in flavor... Njoy with spoons cold or warm with stew fruit on top💖💖💖yummilicious! Serves 4-5