Loving young housewife and mom to a babygirl. I enjoy food and having great times with my family.
Joined 3 years ago
Vermicilli or basmati rice cooked and mushy One litre milk Few strands saffron Raisins Sugar to taste One tin condensed milk Handful sago soaked 4 elachie pods One cinnamon stick 3 tablespoon desiccated coconut Crushed or sliced almonds 1 tablespoon butter or ghee (Clarified butter)
If using vermicilli brown in pot with butter... If using rice cook till mushy and drain all water out. Add milk, cinnamon stick and elachie pods to pot.Add some sugar to taste. Simmer on low heat till slow boil. Be careful not to scorch milk. Keep stirring. Add sago and cook through. Once getting thick consistency add in condensed milk coconut and Raisins and almonds. Lastly add in saffron strands. Serve hot.
INFO & TIPS
Add little sago at a time to control consistency. If too thick add more milk. If too thin add more sago. Cook on low heat as too not scorch milk. Keep stirring throughout. If you enjoy best warm. This is my own original recipe by trial and error. Your feedback will be appreciated.