Temporary cover — from the reel
Boeber
Can’t believe we’re almost halfway through Ramadan already! (Also can’t believe how easy it was to shop for all for all my boeber essentials at @the_spice_centre.) Do you wait for the 15th to have boeber or do you enjoy it from the start of Ramadan? Let me know in the comments! Now I know everyone has their way of making boeber but, as the dedicated boeber-maker in my family, I felt I had to share my recipe. It’s a simple recipe but the addition of salt is something I don’t see in other recipes, although it makes such a big difference!
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Ingredients
Serves 5
- 1 tbsp Butter
- 40 g Vermicelli, crushed
- 1 stick Cinnamon
- 3 Cardamom pods, lightly crushed
- ¼ cup Water
- 1 litre Full-cream milk
- 20 g Sago, soaked in water for 30 minutes then drained
- 1 tsp Vanilla essence
- ½ cup Sweetened condensed milk (start with 1/4 cup and adjust)
- ¼ tsp Salt
- 1 tsp Rose water (optional)
For garnish
- Slivered almonds
Method
- 1 Set a pot over medium heat.
- 2 Once hot, add the butter and whole spices and allow to bloom.
- 3 Add the vermicelli and sauté until golden brown/toasty.
- 4 Add the water. Be careful. It will create a lot of steam.
- 5 Add the milk, sago, vanilla essence and condensed milk along with the salt.
- 6 Allow to simmer, stirring occasionally until thickened and the sago is translucent.
- 7 Finish off with the rose water.
- 8 Turn the heat off and allow to stand for 5-10 minutes to thicken up some more.
- 9 Serve garnished with almonds, cashews, pistachios or nuts of your choice.
This recipe makes a nice drinkable consistency. I don’t like my boeber to be a pudding consistency. Adjust as you prefer!
#recipe#ramadan#iftar#boeber
