by Farzana Kumandan @sprinklesandspicect

INGREDIENTS
2 tablespoons butter
2 cups vermicelli
4 heaped tablespoons sugar (I prefer brown sugar but adjust sugar, if you are using condensed milk)
1 stick cinnamon
2 cardamom pods
¼ fine cinnamon
½ – 1tsp fine cardamon
1 tablespoon sliced almonds
1 tablespoon sultanas
2 heaped tablespoons sago (soaked in cold water)
2 litres milk
1 tablespoon rose water
½ condensed milk (optional)

METHOD
Braise the butter, cinnamon stick and cardamon pods until the flavours infuse.

Add in the vermicelli and braise until light golden brown.

Add in the fine cinnamon and cardamon, sultanas and almonds and braise for 1 minute.

Add in the milk and once it starts to boil add in the and sago.

Turn down heat to low and simmer (should be a slow bubbling boil) for a half hour, stirring occasionally, and lastly stir in the rose syrup.

Optional add in condensed milk or ideal milk for a richer flavour.