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The first time I had this creamy dessert in a Muslim home it was served as ‘Boeber’ and it was so delicious. After I joined FB recipe groups and was introduced to Eshana’s Deluxe Creamy Vermicelli I still didn’t know it was one and the same until I finally made it. How divine. It is now a popular request for dessert. Enjoy!
1½ cups Vermicelli (broken into little pieces)
3 tablespoons butter
2 tablespoons semolina
2 cinnamon sticks
2 whole cloves
¼ cup slivered almonds (toasted)
2 tablespoons desiccated coconut
2 to 3 drops rose essence
2 tablespoons pistachio nuts
½ cup sago balls (soaked in hot water ± 20 minutes)
2 litres milk (full cream)
1 tin condensed milk (large tin)
1 tin nestles cream (large tin)
½ cup sugar
1 teaspoon freshly ground cardamom powder
Heat butter in pot and add vermicelli, semolina, cloves and cinnamon sticks, tossing to prevent it scorching.
When it turns a peachy colour, add your milk a little at a time, stirring continuously to prevent lumps forming.
Add condensed milk, rose essence, coconut, sugar and cardamom powder.
Add sugar and stir till sugar dissolves.
Add more sugar if required.
Drain sago and add to milk mixture.
Bring to boil, then lower heat and allow to simmer until the mixture thickens.
Add almonds and pistachios.
Remove from stove and add nestles cream and mix in well
Serve hot. Garnish with extra chopped pistachios.
Recipe credit Eshana Suleman
Prepared, tried and tested by: Melanie Kramar