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100g butter
200ml vermicelli
½ tsp elachi powder or 8 cardamom pods
3 stick cinnamon
1 ½ - 2 ltrs milk
¼ cup sago
2 tsp rose water
¾ cup sugar to taste
Slivered almonds
1 tsp coconut


Soak sago in 200ml water for 30 minutes. Melt butter in deep saucepan, add vermicelli, coconut and almonds and toss with fork until it is pink/brownish in colour. Add elachi, rose water, milk and sugar and bring to boil. Stir in soaked sago and simmer until sago is transparent. Simmer until well blended. Stir occasionally to prevent burning or sticking to base of pot.

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