- 100g butter
- 200ml vermicelli (crushed)
- 1/2 tsp elaichi powder or 8 cardamom seeds
- 3 sticks cinnamon
- 2 litres milk
- 1/4 cup sago
- 2 tsp rose water
- 3/4 cup sugar, or to taste
- 50g slivered almonds optional
- 1 tbsp coconut
Soak sago in 200ml water for 30 minutes.
Melt butter in deep saucepan, add vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
Add elaichi/cardamom, rose water, milk and sugar and bring to boil.
Stir in soaked sago and simmer until sago is transparent.
Stir occasionally to prevent boeber burning or sticking.
Depending on how thick you prefer your boeber, more or less milk can be added. Add about 85ml to 100ml condensed milk and less sugar.
Tip: 1 can of ideal milk can be added