easy dessert, egg free recipe, halaal recipes, no bake desserts
Cape Malay Boeber is a creamy, sweet and delicious milky beverage flavored with browned butter, cardamom and cinnamon and thickened with vermicelli and sago.
approximately 500 ml or 2 cups
approximately 1/3 cup
approximately half of a small quill
green cardamom pods
approximately 1 can
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.
Add the cinnamon and cardamom pods and ensure that it fries a little in the butter as this releases the essential oils.
Allow the butter to brown while stirring the vermicelli, but do not allow it to burn. This should not be longer than 5 minutes.
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 on low heat 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.
The boeber will thicken as it cools but don't add milk until you need to use it again. Check the consistency after it warms up before adding more milk, if required.