Boeber
Boeber
Boeber, pronounced boo-ber, is a traditional Cape Malay sweet and creamy milk beverage generally served during the month of Ramadan. Ramadan, which takes place in the ninth month of the Islamic calendar, is considered to be its holiest month, and is observed by Muslims worldwide and this flavourful milk drink is synonymous with Ramadan. It’s a must have on the fifteenth night, marking the halfway point of Ramadan. It is made with vermicelli, sago, sugar or condensed milk, and flavoured with cardamom, stick cinnamon and sometimes rose water and vanilla extract. I also like to add a bit of saffron and semolina.However you like it, make it your own.How to make Boeber 1. Soak the sago in cold water for at least 30 minutes before preparing the boeber2. In a medium sized saucepan melt the butter over a low heat and add the cinnamon sticks and cardamom pods to the butter as the frying will release an aromatic fragrance.3. While stirring add the vermicelli, but take care that it does not burn.4. When the mixture is lightly golden add the semolina and stir through and then add the milk, the pre-soaked sago and the saffron stirring continuously so that the semolina does not form clumps.5. After adding the milk, the pot requires slow simmering and occasional stirring to ensure that the milk doesn’t catch and burn on the bottom. 6. As the boeber simmers and thickens a skin will form on the top surface. No need to remove this, just stir it back into the mixture and on reheating it will dissolve into the mixture.7. After reheating the boeber and the mixture appears too thick then just add a little extra milk to the mixture.
Ingredients
- 2 Tbles Sago Soaked in 1/4 Cup Water
- 1 Tbles Butter
- 1/2 Cup Vermicelli Broken into Small Pieces
- 3 Cinnamon Sticks
- 3 Whole Cardamoms
- 2 Tbles Semolina
- 2 Tbles Dessicated Coconut
- Pinch of Saffron Optional
- 1/2 Tsp Ground Cardamom Optional
- 1 Litre Full Cream Milk
- 1/2 Cup Sugar
- 50 Gr Toasted Almond Flakes
- 1 Tsp Vanilla Extract
Garnish
- Toasted Almond Flakes
- Ground Cinnamon
- Dried Rose Petals
Instructions
- Soak the sago in the water for about 30 minutes.
- In a medium sized saucepan over low heat melt the butter, add the vermicelli, whole cardamom and cinnamon sticks. Stir until the vermicelli mix starts to brown. Take care not to allow it to burn.
- When the mixture is lightly golden add the semolina and the desiccated coconut and stir through and then add the milk, the pre-soaked sago the saffron and the ground cardamom if using stirring continuously so that the semolina does not form clumps.
- Cook for about 15 to 20 minutes stirring constantly otherwise it will stick.
- The sago should become translucent.
- Add the sugar, almonds, vanilla extract, and continue to simmer for another 10 minutes over low heat until the Boeber is thick and creamy.
- Garnish with toasted almonds, ground cinnamon and dried rose petals and serve hot.
Tried this recipe?Let us know how it was!
