Vermicelli And Sago Pudding

½ cup sago

1 cup vermicelli

½ cup butter

½ cup sugar

½ cup condensed milk

3 cups milk

2 cups boiling water

2 elachi pods

2 cinnamon sticks

¼ tsp elachi powder

¼ tsp nutmeg powder

1 cup toasted almonds

Soak the sago in 1 cup water. Melt the butter in a heavy-based pan.

Fry the vermicelli until golden brown, stirring continuously.

Add the boiling water with the cinnamon sticks and elachi pods. Leave to cook.

Add the sago and balance of the ingredients, then bring them to a boil. Finally add the spices. Serve with toasted almonds on the side or sprinkled on top.