You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

This flavourful milk drink is synonymous with Ramadan. It’s enjoyed on the fifteenth night, marking the halfway point of the month.


  • 45 g butter
  • 70 g vermicelli
  • 4 cardamom pods, cracked
  • a pinch of saffron
  • 1 cinnamon stick
  • 1 litre milk
  • 1 t vanilla essence
  • a dash of rose-water
  • 75 g sago, soaked for 30 minutes in water
  • 1 x 290 g can dessert cream
  • 1 x 385 g can condensed milk
  • chopped nuts (pistachios, almond flakes, etc.), toasted, to garnish
  • dried rose petals, to garnish (optional)

Cooking Instructions

1. Melt the butter in a saucepan over a medium heat and braise the vermicelli, cardamom, saffron and cinnamon. Once the vermicelli has browned, add the remaining ingredients, stirring occasionally to prevent sticking, and bring to a boil.

2. Once it has started boiling, remove from the heat and serve immediately garnished with nuts or dried rose petals.

Find more Ramadan recipes here.

Videography: Romy Wilson
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Nkunzana

Saadiyah Hendricks Recipe by: Saadiyah Hendricks
View all recipes

Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

Social Media

Related Recipes