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My Kitchen Rules South Africa

115RealityPG13 L

Cape Malay boeber

16 October

South African

Shaeem and Mas-ud's dessert.

boeber in a glass served with paaper on the side
Ingredients

50 g unsalted butter

¾ cup sago

200 ml water, for soaking sago

250 g vermicelli

4 cinnamon sticks

5 cardamom pods

50 g unsalted almonds

2 – 3 L milk

1 can condensed milk

2 packs paaper (available in spice shops)

4 tbsp sugar

100 g pistachios

Instructions
  • Soak sago in water for 10 – 15 minutes.
  • Soak almonds in boiling water for 20 – 30 minutes
  • Once almonds have cooled, peel the skin and slice.
  • Add the sliced almonds to a pan and lightly toast.
  • Melt butter in a pot.
  • Once butter has melted add vermicelli and cook in melted butter until golden brown.
  • Add cinnamon sticks and cardamom pods.
  • Add the sago thereafter and mix through.
  • Add milk and place on medium heat, continuously stirring for 5 – 10 minutes
  • Add condensed milk.
  • Allow to simmer for 30 minutes on low to medium heat.
  • Add sugar to taste.
  • Remove the cardamom pods and cinnamon sticks.
  • In a frying pan add oil and fry each paaper until the paaper expands.
  • De-shell the pistachios and roughly chop and set aside to serve.
  • Pour the boeber into a glass and garnish with pistachios.
  • Serve with paaper on the side.
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