INGREDIENTS (serves 4) 1/2 cup sago 1 teaspoon ghee 1/4 cup vermicelli 100g tablespoons condensed milk 3 tablespoons white sugar 1/8 teaspoon salt 8-10 cashew nuts 8-10 raisins 2-3 cardamom pods crushed coarsely with pestle and mortar 3 cups of water Temper the vermicelli, cashew and raisins in ghee till the vermicelli starts turning golden. […]