Mum’s Diwali milk
4 to 6
Easy
20 minutes 
10 minutes I am filled with thoughts of waking up on Diwali morning to a mug of Diwali milk served with samoosas. My mum would always say that the energy you cook with is the energy the people who eat your food will feel. And while she stirred the milk for this Diwali serenade, her energy was nothing but joyful, comforting and pure.
Ingredients
Method
- 1 litre milk of your choice (preferably a full-cream version)
- 2 T slivered almonds
- 2 T slivered pistachios
- sago, soaked
- a pinch of salt
- 1 t butter
- ¼ t ground cardamom
- 3–4 t brown sugar, to taste
Method
Ingredients
1. Place the milk in a heavy-based saucepan over a low heat. Bring the milk to scalding point (when steam is emitted and tiny bubbles are seen at the edges of the milk). Be sure to stir continuously so the milk does not catch.
2. In a hot pan, dry-roast the nuts, then allow to cool (±15 minutes).
3. Add the nuts and soaked sago to the milk and mix until the sago is completely translucent. Add the salt, butter, cardamom and brown sugar to the milk. Allow to simmer for 5 minutes, while stirring. Pour into mugs and enjoy.
Find more Diwali recipes here.
Extracted with permission from All Dah'l Up Kamini Pather and published by Penguin Random House South Africa.
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