Ingredients
- 2 tbs butter
- 2x500g vermicelli
- 8 litres of milk
- 2 tins evaporated milk
- 2 tins condensed milk
- 2 handfuls of fine coconut
- 10 cardamom seeds
- 8 cinnamon sticks
- 1 cup of sugar
- ½ packet sago
Method
On a medium heat stove, add vermicelli and butter in a pot.
Stir until the vermicelli is golden brown then add milk, evaporated milk, condensed milk, coconut, cardamom seeds, cinnamon and sugar.
Stir until milk is warm and about to boil, then add sago.
Stir until sago thickens and becomes transpa-rent.
Remove pot from stove and serve hot.