1-2 Tblspns Butter
250g Vermicelli (crushed into fine pieces)
5-7 Cardamon Seeds
3 Large Sticks of Cinnamon
1 1/2 litres milk or 1 cup Milk and 1/2 cup coconut milk – add more milk if you prefer a runny consistency
1 Tblspn Desiccated Coconut (optional)
1/4 Cup Sago
2 tsp Rose Water
1/2 – 3/4 Cup Sugar
50g Slivered Almonds (optional)
250ml Warm Water
First Soften the Sago –
Place sago in warm water for about 30 minutes.
Place sago in a mug with the water, microwave on high for a minute, remove from microwave, stir, then back into microwave on high for 30 seconds.
Melt butter in deep saucepan, add broken vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
Add elachi/cardamon, rosewater, milk and sugar and bring to boil.
Stir in soaked sago and simmer until sago is transparent.
Lower stove temperature
Simmer until well blended, which is about 5 min
Occasionally stir the pot to try not burning the milk or have it all sticking to bottom of pot.
Some extra notes about this recipe
If you prefer thick boeber use less milk or add more vermicelli and cook longer.
For a rich boeber add 100ml condensed milk and of course less sugar.
And/or add 1 tin of ideal milk.
So for a traditional boeber for special celebrations or occasions both condensed milk and ideal milk and of course reduce the sugar.
Boeber, Boeka Treats, Cape Malay Cooking, Cape Malay Traditional Food, Cape Malay Recipe, Boeber Recipe, Boeka Treats Recipe
Ref: Boeka Treats