A heart warming sweet porridge for a raining day. My husband's favorite sago is added in this dish to give a slight thickness to the porridge.
Ingredient:
1/2 cup water
1/4 cup evaporated milk
1/4 cup milk
1/4 plus 2 Tbsp sago (soaked in water)
1/4 thin vermicelli noodles
1/4 cup sugar or to taste
2 Tbsp broken cashew
2 Tbsp raisins
1/4 tsp ground cardamon
Method:
Fry the cashews and raisins in a little ghee until golden brown. Keep aside.
Put a medium pot on a stove. Add the water and sago. Stir and cook until sago become translucent. Add the milks and the sugar. Once the porridge comes to a boil, add the vermicelli noodles. Keep on stir so the noodles do not stick together. Once the noodles is cooked, add the raisins and cashews and sprinkle the ground cardamon and serve hot. Very simple, yet delicious and warm for a cold day.
1/2 cup water1/4 cup evaporated milk
1/4 cup milk
1/4 plus 2 Tbsp sago (soaked in water)
1/4 thin vermicelli noodles
1/4 cup sugar or to taste
2 Tbsp broken cashew
2 Tbsp raisins
1/4 tsp ground cardamon
Method:
Fry the cashews and raisins in a little ghee until golden brown. Keep aside.
Put a medium pot on a stove. Add the water and sago. Stir and cook until sago become translucent. Add the milks and the sugar. Once the porridge comes to a boil, add the vermicelli noodles. Keep on stir so the noodles do not stick together. Once the noodles is cooked, add the raisins and cashews and sprinkle the ground cardamon and serve hot. Very simple, yet delicious and warm for a cold day.
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