| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Indian |
Desserts, Indian |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted Butter |
| 1 |
c |
Vermicelli — * see note |
| 1 |
c |
Sago |
| 6 1/4 |
c |
Hot Milk |
| 1/4 |
ts |
Cardamom Seeds — crushed |
|
|
Finely |
| 2 |
tb |
Golden Raisins |
| 1 |
c |
Sugar — (or to taste) |
INSTRUCTIONS
* the best are the ones you get in oriental shops) broken into 2 inch
pieces.
Cook sago in water first until they loose the white color and look
transparent. Set aside. Melt butter in a heavy saucepan. Fry vermicelli
until pieces turn golden brown. This happens rapidly so watch out. Pour in
the hot milk and bring to a simmer. Adjust heat to keep milk simmering
vigorously without letting it boil over. Add cooked sago (with or without
the water), raisins, cardamom.
Let cook for about 20 minutes with frequent stirring. Add sugar and cook
another 5 minutes. Serve hot or chilled in refrigerator. One can replace
the vermicelli with sago but this kind of has a bland taste.
Recipe By : Ramesh <u0ram@TTACS.TTU.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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