A traditional milk drink to serve on Eid morning
Ingredients
60ml sago
30ml semolina/Taystee Wheat
30ml fine vermicelli
2 cardamom pods
3 pieces stick cinnamon
100g butter
2litres milk
5ml egg yellow or a few saffron strands
180ml sugar (or to taste) or ½ tin condensed milk
125ml crushed or slivered almonds
60ml coarsely chopped pistachios
60ml charoli nuts (optional)
250ml fresh cream (optional)
Method
Over medium heat, braise sago, semolina, vermicelli, cardamom and stick cinnamon until semolina turns pink. (Take care not to burn.) Add butter and braise for a further 2-3mins. Add milk, egg yellow/ saffron, sugar and nuts. Cook until vermicelli has softened and mixture is creamy. Stir at regular intervals. If a more creamy texture is required, add fresh cream and bring to a slow boil. Pour into fancy cup and serve hot. For thinner consistency, add more milk and bring to slow boil.
