Recipe - Sago And Vermicelli Kheer (Pudding)

4 tablespoon Unsalted Butter
1 cup Vermicelli * see note
1 cup Sago
6 One fourth cup Hot Milk
One fourth teaspoon Cardamom Seeds crushed
Finely
2 tablespoon Golden Raisins
1 cup Sugar (or to taste)

* the best are the ones you get in oriental shops) broken into 2 inch
pieces.

Cook sago in water first until they loose the white color and look
transparent. Set aside. Melt butter in a heavy saucepan. Fry vermicelli
until pieces turn golden brown. This happens rapidly so watch out. Pour in
the hot milk and bring to a simmer. Adjust heat to keep milk simmering
vigorously without letting it boil over. Add cooked sago (with or without
the water), raisins, cardamom.

Let cook for about 20 minutes with frequent stirring. Add sugar and cook
another 5 minutes. Serve hot or chilled in refrigerator. One can replace
the vermicelli with sago but this kind of has a bland taste.

Recipe By : Ramesh u0ram@TTACS.TTU.EDU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini