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 