Cape Malay Cooking with Salwaa Smith
Ingredients
- 100g butter
- 75ml sago
- 200ml water to soak the sago
- 250ml vermicelli
- 3 cinnamon sticks
- 5 cardamoms
- 50g sultanas
- 2 litres milk
- 15ml rose water (optional)
- 150–200ml white sugar (depending on your taste buds)
- 50g blanched almonds
Instructions
Soak the sago in the water for about 15 min.
Meanwhile, melt the butter in a saucepan, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes on low heat, stirring constantly otherwise it will stick.
The sago should become transparent.
Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so.
Serve hot and enjoy!