Ingredients

Method

• 45 g butter
• 70 g vermicelli
• 4 cardamom pods, cracked
• a pinch of saffron
• 1 cinnamon stick
• 1 litre milk
• 1 t vanilla essence
• a dash of rose-water
• 75 g sago, soaked for 30 minutes in water
• 1 x 290 g can dessert cream
• 1 x 385 g can condensed milk
• chopped nuts (pistachios, almond flakes, etc.), toasted, to garnish
• dried rose petals, to garnish (optional)

Method

Ingredients

1. Melt the butter in a saucepan over a medium heat and braise the vermicelli, cardamom, saffron and cinnamon. Once the vermicelli has browned, add the remaining ingredients, stirring occasionally to prevent sticking, and bring to a boil.

2. Once it has started boiling, remove from the heat and serve immediately garnished with nuts or dried rose petals.

Find more Ramadan recipes here.

Videography: Romy Wilson
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Nkunzana