SAGO CANJEE (PORRIDGE)

Instructions

1. 1

   Wash the sago once to remove the starch.

2. 2

   Add the sago in a deep pan, and boil with water, salt and cardamom powder.

3. 3

   The sago will expand while cooking.

4. 4

   Keep stirring constantly.

5. 5

   Boil for ten minutes until the sago turns transparent.

6. 6

   If using vermicelli, add it while cooking the sago.

7. 7

   The vermicelli will take an extra three to four minutes to cook.

8. 8

   Add the milk and sugar.

9. 9

   If using condensed milk, reduce the amount of sugar or to taste.

10. 10

    Fry the cashews and nuts in butter or ghee for few seconds and add to the sago pudding.

11. 11

    Serve while it is hot.