Name: Vermicelli chocolate fudge tower with Sago cakes recipe by swetambari mahanta at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

To prepare the vermicelli fudge, first roast the vermicelli in the ghee to a nice golden colour. Keep it aside.
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.
Boil in a medium heat till the mixture starts thickening and collects into a nice ball while it leaves the sides of the pan.
Grease a plate and spread the vermicelli mixture over it, smoothen evenly. Let it cool and set.
Meanwhile melt the chocolate in a double boiler. Add in cream and stir continuously.
Pour the chocolate mixture over the vermicelli and spread evenly. Let it set. Garnish with dessicated coconut and nuts. Make indentations with knife .
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.
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.
Cook over medium heat for about 2 mins.
Add in the vanilla essence, salt and finally the sago, dissolve it well.
Divide the mixture among the oiled muffin/ramekin moulds, smoothening the top.
Let them set at room temperature or you can even refrigerate them for a while.
Demould on serving plates. Serve with the vermicelli chocolate fudge.

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