Toasted vermicelli and soft sago pearls simmered in cardamom and cinnamon scented milk until thick, creamy and comforting. Lovely served warm or chilled.
Ingredients
- 150g vermicelli
- 1 cinnamon stick
- 5 elachi pods
- 50g margarine
- ½ litre boiling water
- ½ cup (125ml) white sugar
- 100g sago (rinsed and soaked)
- 600ml full cream milk
Instructions
- Add the vermicelli, cardamom pods and cinnamon stick to a large, flat pot. Toast over low heat, stirring often, for a few minutes until the vermicelli turns light golden brown. Watch it closely, because vermicelli browns fast and can burn quickly.
- Add the margarine and stir until the margarine has melted and coats the vermicelli. Keep cooking on low heat for another minute or two until fragrant.
- Carefully pour in the boiling water, standing back slightly as it will steam and splutter. Add the sugar and stir well until it dissolves. Cook over low heat, stirring occasionally, until the vermicelli is soft and most of the water has been absorbed.
- Drain the soaked sago and add it to the pot, then pour in the milk. Stir well so the sago doesn’t clump together.
- Heat the mixture over medium heat, stirring often, until the milk comes to a gentle boil. Reduce the heat to low and simmer, stirring frequently, until the sago turns translucent and the pudding thickens. Keep stirring to prevent the milk from catching on the bottom of the pot.
- Remove the cinnamon stick and let the pudding rest for a few minutes. It will thicken a little more as it cools. Serve warm with papadam, or chill until cold.
Notes
- Rinse the sago well and soak it before cooking so the pearls cook evenly.
- Toast the vermicelli on low heat and stir constantly, as it burns very quickly.
- The pudding thickens as it cools, so take it off the heat while it is still slightly loose.
- Loosen with a splash of warm milk if it firms up too much.
- Store in the fridge for up to 3 days and reheat gently with a splash of milk. Not suitable for freezing.
- Stir in toasted nuts or raisins at the end for extra texture.