SAGO AND VERMICELLI CUNJEE

INGREDIENTS - serves six

Sago 50 grams

Water 08 tea cups

cardamom crushed 04 numbers

Vermicelli 50 grams

Milk powder 05 tablespoons diluted in 02 tea cups of water

Sugar 150 grams

Table salt pinch

Cashew chopped 25 grams (optional)

Sultanas 25 grams (optional)

METHOD

Boil the vermicelli in two tea cups of water and leave aside with the liquid. Wash the sago and boil in the balance six tea cups of water with the crushed cardamoms

. Now combine the vermicelli, add milk and allow simmering on low heat. Stir occasionally with a wooden ladle. Remove from the stove add the sugar and pinch of salt. Serve with ghee pancakes (recipe will follow)