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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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