* the best are the ones you get in oriental shops) broken into 2 inch pieces.

Cook sago in water first until they loose the white color and look transparent. Set aside. Melt butter in a heavy saucepan. Fry vermicelli until pieces turn golden brown. This happens rapidly so watch out. Pour in the hot milk and bring to a simmer. Adjust heat to keep milk simmering vigorously without letting it boil over. Add cooked sago (with or without the water), raisins, cardamom.

Let cook for about 20 minutes with frequent stirring. Add sugar and cook another 5 minutes. Serve hot or chilled in refrigerator. One can replace the vermicelli with sago but this kind of has a bland taste.