Ingredients
- 100g butter
- 200ml vermicelli (crushed)
- ½ tsp elaichi powder or 8 cardamom seeds
- 3 sticks cinnamon
- 2 litre milk
- ¼ cup sago
- 2 tsp rose water
- ¾ cup sugar, or to taste
- 50g slivered almonds optional
- 1 tbsp coconut
Instructions
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, rosewater, milk and sugar and bring to boil.
Stir in soaked sago and simmer until sago is transparent.
Simmer until well blended.
Sir occasionally to prevent burning or sticking to base of pot.
Depending on how thick you prefer your boeber, more or less milk can be added.
Adding approximately 85ml to 100ml condensed milk and less sugar also make a nice rich boeber.
Tip:
1 tin of ideal milk can be added to enhance the taste.