How to make Creamy Milky Boeber #Ramadaan2018
Boeber is a dish best served hot and it’s traditionally served on the 15th night of Ramadaan, which is this Thursday. The Cape Malay sweet drink, pronounced boo-ber, is made with milk, sugar, cardamom, stick cinnamon and rose water.
Boeber is usually served on the 15th night to mark the middle of the fast, but it is quite common for families to enjoy it before then. In Cape Town this day is known as “boeber aand” or “op die berg”, however Muslims across the country celebrate the night.
It’s common for Muslim people to break their fast by eating a date or samoosa, or a small portion of food. Boeber is usually the most indulgent sweet treat Muslims would have during the holy month.
Creamy Milky Boeber
Nostalgic and deliciously satisfying
3 cinnamon sticks
3 cardamom pods
80ml semolina/tastee wheat
2 litres milk
1can condensed milk
1can evaporated milk
2ml egg yellow food colouring
100ml sultanas (optional)
50g flaked almonds, toasted
In a medium-sized pot, melt the butter over medium heat. Do not overheat.
Add the vermicelli, cinnamon sticks and cardamom pods and sauté until the vermicelli is lightly golden in colour, taking care not to burn the vermicelli.
Add the sago, semolina, water and milk, stirring continuously to prevent sago from sticking to the base of the pot.
Once the milk mixture reaches boiling point, add the condensed milk, evaporated milk and egg yellow colouring.
Add the toasted almonds and sultanas (if using).
Simmer for 10 minutes over low heat until the Boeber is thick and creamy.