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Ingredients
- 30 g ghee
- 15 g cashew nuts cut in half length wise
- 15 g raisins
- 100 g vermicelli cut in 4 cm length
- 70 g small sago soaked for 10 minutes
-
10
g fresh roselle calyx
or 8 g dried roselle calyces cut in 1 cm length - 800 g water
- 200 g evaporated milk
- 100 g unsweetened almond milk
- 100 - 120 g sugar adjust to taste
- ¾ tsp salt
- 1 tsp vanilla extract
- 10 g pistachios crushed, to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 252 kcal / 1057 kJ
- Protein
- 4 g
- Fat
- 12 g
- Carbohydrates
- 35 g
- Fibre
- 2 g
- Saturated Fat
- 3 g
- Sodium
- 37 mg
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