Hello Everyone
Yes, I’m back on Ramadaan recipes, but this week I’m sharing recipes for everyone!
Ramadaan month is one of my favourite times of year. It’s not only when we refrain from food ,but it’s a month for prayer, strengthening your faith, reflection, giving and for many time for getting a beautifully structured routine.
It’s also the month that I am consistent with having a breakfast!
My usual mornings are super busy, and I start my day off with tons of coffee and only eat brunch much later.
But because we are fasting for around 14 hours this year, with no food or water from sunrise to sunset, I look forward to having a wholesome breakfast (suhoor) and supper (iftaar).
Our iftaar is usually something light, but the sweet treats or Boeka treats as they are famously known, is a must in every home.
Whether it is pampoen koekies or banana fritters, bollas or even something savoury, it’s something that adds deliciousness to every Boeka table.
Yes this is something that is traditional on every iftaar table, but these treats are loved by all.
These special treats are shared by everyone near and dear and I promise you I have non-Muslim friends who enjoy Boeka treats and boeber so much, kom boeber aand en hulle wag vir hulle koppie boeber.
That brings me to this special Ramadaan treat. Boeber is loved for its rich history, cultural significance, and the comfort it brings to everyone across all generations.
Usually made on the 15th of Ramadaan (which is this Sunday) to celebrate being "oppie berg" it’s like a little cup of happiness, celebrating that you’ve reached the halfway mark of Ramadaan.
A warm cup of milk infused with flavours of cardamom, cinnamon with bits of vermicelli, sago and sometime nuts, just hits the spot every time.
I tend to go all out with when making this sweet treat, adding in nuts, sultanas and even a bietjie condensed milk.
It’s rich, creamy, comforting and with every spoonful it evokes feelings of home and takes you on a trip down memory lane.
Enjoy your koppie Boeber and Mubarak for the vyftiende Pwasa!
For more recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram, Facebook or TikTok on @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.
Happy Cooking
Love, Your Cooksister
Boeber
Ingredients
3 tablespoons butter
2 cups vermicelli
4 heaped tablespoons sugar
1 stick cinnamon
2 cardamom pods
¼ ground cinnamon
½-1tsp ground cardamon
1 tablespoon sliced almonds
1 tablespoon sultanas
2 tablespoons sago (soaked in cold water)
3 litres milk
Method
In a large pot, on a medium heat, braise the butter, cinnamon stick and cardamon pods until the flavours infuse. Add in the vermicelli and braise until the vermicelli is a light golden-brown colour. Add in the ground cinnamon and cardamon, sultanas and almonds and braise for 1 minute. Add in the milk and once it starts to boil, add in the sago. Turn down heat to low and simmer (it should be a slow bubbling boil) for a half hour, stirring often. For extra creaminess and sweetness, and a richer flavour, add in 1 tin condensed milk or evaporated milk.
Banana Fritters
Ingredients
4-5 ripe soft bananas
1 teaspoon vanilla essence
1 teaspoon cinnamon sugar
2 eggs
½ heaped cup flour
A pinch of salt
Method
Mash the bananas, vanilla essence and cinnamon sugar until mushy and creamy. Whisk your eggs in a large bowl, add in the banana, flour and salt. Mix until well combined. Spray a frying pan with spray and cook and warm on a low heat. Once warm, add in 1 tablespoon of oil and swivel it around the pan to coat it. Add in tablespoon amounts of batter and use the back of the spoon to slightly shape it. Fry for 3-4 minutes on a low heat until golden brown and flip and fry. Transfer to paper towel to soak up the excess oil and sprinkle with cinnamon sugar while it’s hot.
Spinach and Corn Fritters
Ingredients
3 cups frozen corn
1 cup spinach
½ small onion
½ red pepper
1 cup flour
1 level teaspoon baking powder
2 eggs
1 tablespoon sugar
¼ teaspoon salt or to taste
Method
Soak the frozen corn in boiling water. Once soft allow to drain and transfer to a tray lined with roller towel. In a blender or food processor, add all the above ingredients and blend until thick. If your batter is not thick and does not hold, the corn was not thawed enough so add an extra 1-2 tablespoons flour. Add 2 tablespoons oil and 1 heaped tablespoon butter to a non-stick pan. Once the butter melts remove the oil and keep aside in a separate bowl. Leave behind enough oil to coat the pan. Add a teaspoon amount of batter in the pan, slightly flatten with the back of a spoon and shallow fry on a low-medium heat. Once the fritter is firm and slightly golden (after 1-2 minutes) flip and fry the other side. Allow to drain on roller towel. Add from the remaining oil as needed or when frying your next batch.
Milk Tart
Ingredients for the base
250g soft butter (not melted)
125g sifted icing sugar.
2 eggs
2 heaped cups flour
Method for the base
Cream the eggs, soft butter and sifted icing sugar until smooth. Fold in the flour and mix with a wooden spoon until it forms a soft dough. (If the dough is too sticky, the butter was too soft, add an extra ½ cup flour). Press into a large black oven tray, ensuring you form a crust over the sides. Pop in the freezer for 20 minutes.
Ingredients for the milk custard
8 large eggs (you can use 7 if you prefer it less firm)
2 tablespoons custard powder
A pinch of salt
2 tablespoons vanilla essence
1 tin Condensed Milk
1¼ cups cold milk
1 cup cold water
3 tablespoons soft butter (cut in 12 small pieces)
Fine cinnamon for dusting
Method for the milk custard
In a mixer, whisk the eggs, custard, salt, vanilla essence and condensed milk until smooth. Add in the milk and water and whisk until well combined. Lastly add the pieces of butter. Pour over the chilled base and dust with cinnamon. Bake on 180 degrees for 50 minutes on the lower part of the oven. (Do not preheat the oven). Once the custard starts to expand and bubble, it is done.
Air Fryer Pinwheels
Ingredients
1 roll store bought puff pastry.
2-3 tablespoons samoosa dip or sweet chilli sauce
3 slices chopped chicken pastrami or spiced beef.
¼ cup cheese (don't use more it won't behave)
2 sprigs chopped spring onion.
Method
Roll out the puff pastry on the plastic paper. Brush on the sauce and add the pastrami, cheese and spring onion. Roll the pastry from the bottom up (so you get more smaller pinwheels). Gently secure the edges by pressing it together tightly. Pop the roll into the freezer for 10 minutes (it makes it easier to cut). After 10 minutes, cut into 3-4cm chunks and place in the air fryer and air fry on 175 degrees for 6-8 minutes.