There’s nothing like a warm cup of Boeber/kheer in this cold and wet weather (I know some people say there’s a difference but it turns out I make my kheer almost the same as Boeber)

This time I made it in my @instantpotsa but you can make it in any non-stick soup pot like the @schumannpro_sa

Boeber/Kheer by @fehmz

Ingredients:
Big Handful of vermicelli
100g flaked almonds (chopped also works)
1-1.5 tin condensed milk – 385g or more to taste
1 large tin evaporated milk – 380g
1 large tin dessert cream – 290g (sub 250ml fresh cream)
1 cinnamon stick
2 elachi
Pinch of elachi powder
Pinch of nutmeg powder
1-2 tbsp almond powder
1/4 cup sago – rinsed and soaked in 1 cup of water
Handful chopped pistachios – optional
2 tbsp coconut – optional
60g butter
2-3 litres of fresh milk
Sultanas – optional

Sauté the vermicelli in the butter until golden. Add flaked almonds, pistachios, ground almonds, and spices and sauté for a few minutes. Then add the rest of your ingredients and bring to a slow boil. Cook until rich and thick on slow cook stirring occasionally (may take an hour or many more, the longer the richer 😆)

Serve and celebrate.

Bismillah

We are oppie berg ♥️/9