Creamy Vermicelli Pudding

Place sago in a bowl. I used sago for this recipe but it can be omitted (if omitting, use 2 cups of vermicelli).

Cover the sago with 100 ml cold water & allow it to soak for 15 minutes.

Once the sago has soaked in the water, drain out excess water & set aside.

In a medium sized pot, add in the vermicelli.

Next, add in the cinnamon sticks & the elachi pods (cardamom). Place the pot on the stove top on low heat, use a wooden spoon & stir the ingredients around, toasting the vermicelli until lightly browned.

Once the vermicelli has browned, add in the butter & stir until the butter has melted.

Once the butter has melted, pour in ½ liter (500 ml) milk.

Thereafter, add in the drained sago.

Add in the condensed milk.

Mix well & turn up the heat to medium.

Allow the vermicelli & sago to cook for 10 minutes until soft.

Stir in more milk if the pudding tends to thickens too much.

After 10 minutes, add in the white sugar.

Mix well & allow to simmer for another 3-5 minutes.

Finally add in the vanilla essence.

Mix until combined.

This Creamy Vermicelli Pudding is now ready. Turn off the heat & serve whilst hot.

The consistency shouldn’t be too weak nor too thick.

This Creamy Vermicelli Pudding can be eaten as is or with poppadums.

This pudding is best served as soon as it is prepared because as it gets cold, it will tend to thicken. If you do prepare it in advance, simply reheat it on the stove-top & gradually add in milk to reach your desired consistency.

Can be stored in the refrigerator for up to a week.