4 to 6
Easy
20 minutes 
10 minutes 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.
