Recipe Credit by Farzana Kumandan @sprinklesandspicect

INGREDIENTS

• 2 tablespoons butter
• 2 cups vermicelli
• 4 heaped tablespoons sugar (Preference for 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.