16 October
South African
Shaeem and Mas-ud's dessert.
50 g unsalted butter
¾ cup sago
200 ml water, for soaking sago
250 g vermicelli
4 cinnamon sticks
5 cardamom pods
50 g unsalted almonds
2 – 3 L milk
1 can condensed milk
2 packs paaper (available in spice shops)
4 tbsp sugar
100 g pistachios
Madeira-style queijada with bolo de del ice cream