Traditional Cape Malay Boeber

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

2 liters fresh cream milk1 tin condensed milk50g choice butter¼ cup sago soak in cold water 1 cup fine vermicelli 2 stick cinnamon¼ teaspoon cinnamon powder freshly ground 2 Cardomom pods slightly bruised 1 teaspoon cardamom freshly ground 1 tin evaporated milk (ideal) 2 Tablespoons fine sugar (Adjust for sweetness) 2 teaspoon rosewater Handful Honeydew sultanas (optional) Grated or slivered handful almonds or pistachios Dessicated coconut optional

METHOD

In a 2 liters pot, add choice butter, cinnamon stick and slightly bruised cardamoms , stir until flavors develop, followed by fine vermicelli until the edges starts turning light brown. To the pot add cinnamon and cardamom freshly ground powders and sultanas let it simmer for a few minutes.
Next add full fresh cream milk bring to boil, once it starts to boil rapidly, add pre soaked sago. Add evaporated milk followed by the rich creamy condensed milk let it cook to start thickening on medium. Lower heat, add rose water let it cook for 30 - 35 minutes stirring at intervals, avoid scorching until the mixture thickens.
Garnish with slivered almonds, Pistachio or Dessicated coconut.
Please note if Boeber too thick, milk can be added to thin out, if it's too thin, add more sago.
Please share as received.
Bon appetite ❤️Shu-Hani❤️

INFO & TIPS

Drizzle slivered or grated almonds, honey dew sultans or tropical fresh grated coconuts.

The 15th Ramadaan, most households in the Cape prepare this delicious Boeka treat, thought I share this recipe.
Its a rich, creamy milk drink made with fresh full cream milk, toasted fine vermicelli, pure choice butter, sugar, creamy rich condensed milk, sago, cinnamon cardomom powder, drizzle with slivered almonds and pistachios, dessicated coconut for garnishing.

Keep stirring at intervals to avoid scorching.

POSTED ON

29 Apr 2021

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