Boeber nights
Boeber is a sweet Cape Malay drink which is traditionally served on the 15th night of Ramadaan, the month of fasting.
’n Lekker koppie boeber is made with milk, vermicelli, sago, sugar, cardamom, cinnamon, rose water and sometimes condensed milk.
The end result is a creamy, sweet dish which is best served hot.
While boeber is usually served on the 15th night to mark the middle of the fast, it is quite common for families to enjoy it before then.
It makes for a lekker dessert treat at boeka time especially when you lus for something sweet on a cold night.
Boeber, much like pickled fish, can have many different recipes with mense adding their own variants to the pot.
While some may stick to the same family recipe that has been passed down for generations, others may add their own fancy twists.
No matter what you do, kom boeber aand just make sure you have something to serve and if you are really desperate, there are good quality boeber premixes on the shelves.
Just a tip, if you are going to use a boeber premix, make sure you add some extra love to it just to give your boeber that unique and homemade taste.
This week, local foodie and cookbook author Farzana Kumandan shares her easy boeber recipe along with some of her favourite milky alternatives and easy desserts to enjoy during the fast.
Boeber
Sprinkles and Spice
Ingredients
2 T butter
1 cup crushed vermicelli
4 heaped T sugar (omit if using condensed milk)
1 stick cinnamon
2 cardamom pods
1/4 t fine cinnamon
1/2-1 t fine cardamom
1 T sliced almonds
1 T sultanas
1/4 cup sago (soaked in cold water)
2 litre milk
2 t rose water
1 tin ideal milk (optional)
Half tin condensed milk (optional)
Method
Braise the butter, cinnamon stick and cardamom pods until the flavours infuse.
Add your vermicelli and braise until light brown.
Add the fine cinnamon and cardamom, sultanas and almonds and braise for 1 minute.
Add the milk and once it starts to boil, add the rose water and sago.
Add the ideal milk, condensed milk.
Turn down heat to low and simmer (should be a slow bubbling boil) for a half hour, stirring occasionally until milk thickens.
Tip: Do not remove milk skin, stir it in as it adds to the creaminess.
For a thinner texture add less sago, for a thicker texture add more sago.
Add extra sugar or vermicelli if desired.
Add 1 tablespoon of coconut or Taystee wheat for a different flavour.
Pumpkin Fritters
Ingredients
2 cups boiled pumpkin
2 T butter
2 eggs
1/2 t ground cinnamon
3/4 cup sugar
2 cups flour
2 t baking powder
Pinch salt
Method
Boil the pumpkin until it’s soft.
Drain and mash the pumpkin with the butter, add the sugar and allow to cool.
Once cooled add the cinnamon, egg and flour and mix to form a thick batter.
Add spoonfuls of batter into hot oil (shallow fry) and fry until golden.
Drizzle with cinnamon sugar.
Falooda Milkshake
Ingredients
1 litre milk
1 tin Nestle cream
1 tin condensed milk
1 T rose water
5 T rose syrup
Pinch of cardamom
4 heaped scoops of ice cream
Method
Blend all ingredients together to make a semi-thick milkshake.
Serve chilled.
Banana Fritters
Ingredients
4-5 ripe soft bananas
1 t vanilla essence
1 t 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 oil and swivel it around the pan to coat it.
Add in tablespoons amount 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.
Milk Tart
Ingredients for the Sweet Pastry Base
125g icing sugar
250g butter
2 eggs
1 cup flour
Method
Mix all ingredients together to make a soft dough.
Press out into a baking tray and refrigerate for 20 minutes.
Ingredients for the filling:
2 cups water
¼ cup cold milk
1 tin condensed milk
7-8 large eggs
1 t vanilla essence
1 t custard mixed with milk
Fine cinnamon for dusting
2 t butter for dotting on top before baking
Method
Mix all ingredients together and pour over chilled base.
Bake on 180°C for 40-50 minutes.
