Recipe Centre

Boeber

Ingredients
45 ml sago
125 ml water
50 ml butter
250 ml fine vermicelli, broken into short lengths
8 cardamom pods
3 cinnamon sticks
200 g sultanas
2 litre milk
500 ml sugar
few drops rose water
sugared rose petals
sugared star anise
chopped pistachios
nuts to decorate

Method:
Soak sago in water for 30 minutes. Drain well. Melt butter in a saucepan and gently brown vermicelli, stirring constantly to prevent sticking. Add remaining ingredients, except rose water and decoration. Simmer, stirring occasionally, until thick and creamy. Add rose water to taste. Serve hot or cold.

Recipe From : FAIRLADY March 01, 2000

Recipe from FAIRLADY : March 01, 2000 See what FAIRLADY has in store this month. Subscribe now and save!