Recipe courtesy of Farzana Kumandan, the founder of Sprinkles and Spice Cooking School, chef, recipe developer and cookbook author Picture: Supplied
3 tbs butter
2 cups vermicelli
4 heaped tbs sugar
1 stick cinnamon
2 cardamom pods
¼ ground cinnamon
½ - 1 tsp ground cardamom
1 tbs sliced almonds
1 tbs sultanas
2 tbs sago (soaked in cold water)
3 litres milk
Method
In a large pot, on a medium heat, braise the butter, cinnamon stick and cardamom pods until the flavours infuse. Add the vermicelli and braise until the vermicelli is a light golden-brown colour.
Add the ground cinnamon and cardamom, sultanas and almonds and braise for 1 minute. Add the milk and once it starts to boil, add the sago.
Turn down the heat to low and simmer (it should be a slow bubbling boil) for a half hour, stirring often. For extra creaminess and sweetness, and a richer flavour, add in 1 tin condensed milk or evaporated milk.