Boeber

• Pasta & Grains

  • 80 g Vermicelli, fine

• Baking & Spices

  • 5 Cardamom pods
  • 5 pieces Stick cinnamon

• Nuts & Seeds

  • 125 ml Almonds, toasted flaked

• Dairy

  • 50 g Butter
  • 1 can Condensed milk
  • 2 Litres milk

• Liquids

  • 1 tsp Rose water
  • 125 ml Water

• Other

  • 80 ml Sago pearls (approximately ⅓ cup

Found on tantalisemytastebuds.com

Description

Ingredients

• 50 grams butter
• 80 grams fine vermicelli (approximately 500 ml or 2 cups)
• 80 ml sago pearls (approximately ⅓ cup)
• 5 pieces of stick cinnamon
• 5 cardamom pods
• 2 litres milk
• 1 can condensed milk (approximately 395 grams)
• 125 ml water
• 1 teaspoon rose water
• 125 ml toasted flaked almonds

Directions

• Rinse the sago, cover with water and allow to soak for 20 minutes.
• On a low heat, melt the butter in a pot and add the vermicelli.
• Allow the butter to brown while stirring the vermicelli, but do not allow it to burn. This should not be longer than 5 minutes.
• Add the cinnamon and cardamom pods and ensure that it fries a little in the butter as this releases the essential oils.
• When you can smell the brown butter and the vermicelli is golden, add the milk.
• Increase the heat to medium and allow the milk to come to a slow simmer.
• Stir regularly to ensure that the milk does not burn on the bottom of the pot.
• After simmering for 20 minutes add the sago.
• Allow the boeber to simmer until the sago pearls are completely clear and cooked. This may take 15-20 minutes.
• Add the condensed milk and fill the empty can halfway with hot water and add to the boeber.
• Stir thoroughly and simmer for five minutes more for the flavors to combine.
• Add 1 teaspoon rose water and stir to combine.
• Serve topped with toasted flaked almonds.