Vermicelli chocolate fudge tower with Sago cakes | How to make Vermicelli chocolate fudge tower with Sago cakes

By swetambari mahanta  |  19th Nov 2016  |  
5 from 1 review Rate It!
  • Vermicelli chocolate fudge tower with Sago cakes, How to make Vermicelli chocolate fudge tower with Sago cakes
Vermicelli chocolate fudge tower with Sago cakesby swetambari mahanta
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

13

1

About Vermicelli chocolate fudge tower with Sago cakes Recipe

This is a fusion of our traditional vermicelli kheer with the famous Indonesian sago cakes called 'cantik manis'.These simple but delicious cakes are very popular in Indonesia during Ramadan as part of a fast breaking spread. I have also given the sewai a twist by making a fudge out of it and adding molten chocolate. It's innovative but trust me it tastes awesome.

Vermicelli chocolate fudge tower with Sago cakes is a popular aromatic and delicious dish. You can try making this amazing Vermicelli chocolate fudge tower with Sago cakes in your kitchen. This recipe requires 10 minutes for preparation and 25 minutes to cook. The Vermicelli chocolate fudge tower with Sago cakes by swetambari mahanta has detailed steps with pictures so you can easily learn how to cook Vermicelli chocolate fudge tower with Sago cakes at home without any difficulty. Vermicelli chocolate fudge tower with Sago cakes is enjoyed by everyone and can be served on special occasions. The flavours of the Vermicelli chocolate fudge tower with Sago cakes would satiate your taste buds. You must try making Vermicelli chocolate fudge tower with Sago cakes this weekend. Share your Vermicelli chocolate fudge tower with Sago cakes cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like swetambari mahanta for inputs. In case you have any queries for Vermicelli chocolate fudge tower with Sago cakes you can comment on the recipe page to connect with the swetambari mahanta. You can also rate the Vermicelli chocolate fudge tower with Sago cakes and give feedback.

Vermicelli chocolate fudge tower with Sago cakes

Ingredients to make Vermicelli chocolate fudge tower with Sago cakes

  • Vermicelli Chocolate Fudge Ingredients:
  • Vermicelli (Sewai) - 1 cup
  • Milk - 3 cups
  • Milkmaid - 1/2 can
  • sugar - 2 tbsp
  • ghee - 1 tbsp
  • Dark Chocolate- 100 gms
  • cream - 1/4 th cup
  • For garnishing:
  • dessicated coconut
  • Hershey's chocolate syrup
  • For sago Cakes( Cantik Manis):
  • sago - 125 gm( I used plain ones but you can use coloured too)
  • corn starch - 2-3 tsp
  • water- 100 ml
  • Condensed milk -4 tbsp
  • Coconut Milk- 400 ml (I used full cream milk as I couldn't arrange coconut milk)
  • Vanilla essence- 1.5 tsp
  • salt - 1/4th tsp

How to make Vermicelli chocolate fudge tower with Sago cakes

  1. To prepare the vermicelli fudge, first roast the vermicelli in the ghee to a nice golden colour. Keep it aside.
  2. Boil the milk in a deep bottomed pan, reduce it to almost half the original quantity. Add in the condensed milk, keep stirring. Add in the sugar and the roasted vermicelli.
  3. Boil in a medium heat till the mixture starts thickening and collects into a nice ball while it leaves the sides of the pan.
  4. Grease a plate and spread the vermicelli mixture over it, smoothen evenly. Let it cool and set.
  5. Meanwhile melt the chocolate in a double boiler. Add in cream and stir continuously.
  6. Pour the chocolate mixture over the vermicelli and spread evenly. Let it set. Garnish with dessicated coconut and nuts. Make indentations with knife .
  7. To make the sago cake, cook the sago in a sauce pan of simmering water for 20 mins or till it's translucent, then drain well.
  8. Boil the coconut milk in a saucepan, add in the sugar, condensed milk. Keep stirring till the mixture thickens a bit. Make a slurry of corn starch with water and add it to the boiling milk.
  9. Cook over medium heat for about 2 mins.
  10. Add in the vanilla essence, salt and finally the sago, dissolve it well.
  11. Divide the mixture among the oiled muffin/ramekin moulds, smoothening the top.
  12. Let them set at room temperature or you can even refrigerate them for a while.
  13. Demould on serving plates. Serve with the vermicelli chocolate fudge.

Reviews for Vermicelli chocolate fudge tower with Sago cakes (1)

Andrea Srivastava2 years ago

Love it!
Reply

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