1 litre full cream milk
100g flaked almonds
5 cardamom pods, cracked
1 cinnamon stick
125ml Nestle Cream
125ml condensed milk
30ml rose water
Place the sago in a small saucepan with
250ml of the milk. Bring to the boil,
stirring continuously. Remove from the
heat, cover and set aside for 15
minutes to for the sago to plump.
Dry-roast the almonds in a frying pan
until golden and aromatic. Allow to
Melt the butter in a medium saucepan.
Add the vermicelli, cardamom and
cinnamon and stir over very low heat
until golden and aromatic.
Add the remaining milk, sugar, sultanas
and sago (with the milk), and cook over
low heat for about 15 minutes until
vermicelli is tender and sago is
transparent. Stir occasionally at
first, then constantly as the boeber
Remove from the heat and stir in the
almonds, cream or condensed milk, and
rose water. Spoon into a
pudding bowl, sprinkle with cinnamon
and serve warm.
INFO / TIPS
Although boeber is gloriously rich,
you're welcome to offer it with lightly