The addition of gula Melaka to this classic Indian dessert adds a lovely depth to its flavour. As it’s a rich dessert, don’t forget to have it in small portions. This recipe is courtesy of Fernleaf.
- 1 tbsp ghee
- 1/4 cup cashew nuts
- 1/3 cup raisins
- 1/2 cup sago
- 2 cups water
- 8 tbsp milk powder (full cream)
- 3 cups water (combined well with 1 cup gula Melaka)
- 1/2 tsp cardamom powder
- 1 pinch saffron (optional)
- Heat up ghee in cooking pan, add cashew nuts and raisins. Stir fry until the nuts and raisins are golden brown. Remove from heat and set aside.
- In a different pot, boil the sago in water until it is translucent.
- Mix milk powder, gula Melaka and cardamom powder into the pot of sago.
- Add saffron (optional) into the pot, stir and slowly boil until it thickens.
- Add in cashew nuts and raisins. Serve.