As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslimah. "Foodeva Marsay" is my Lifestyle/Food Blog, with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling Marriam Essa-Sayed
A creamy and delightful sweet milk drink, Eid Morning Milk aka Boeber is a sweet treat gem from South Africans Treasure Chest of Favourites.
We in South Africa, have a Beautiful ‘Rainbow Nation’ of cultures. We are blessed to also have a lot of cuisines that somehow, have evolved to produce a variety of dishes, that although seem to vary in techniques/spices, it does in reality still all boils down to a specific recipe.
Like take for instance this recipe I share with you today, Being brought up in a traditional Duban Muslim Home, we have always enjoyed this creamy milk, at special prayer occasions but most especially, On the Morning of the 2 Eids. I remember my Grans and Mum referring to this milk as ‘Sewanyah Doodh’, (I hope it it spelt like that, I’m just going by pronunciation here ;-p), that is basically “Vermicelli Milk”. My Mum thought me to make this by lightly dry toasting the vermicelli and adding to it Milk, with Cardamom, Sugar, Chopped Almonds, Charoli (Almond flavoured seeds) and Pistachios, these were gently boiled until slightly thickened and creamy.
Then Years later, I had picked up from My Mother-in-law her way of making this traditional “Eid Morning Milk”, and hers varied slightly from what I was used to. I had seen her add Sago Pearls to the milk mixture. This is basically what our Cape Malay friends in South Africa know as Boeber. I learnt that my Mother in law’s Mum had been of a Cape Malay descent , hence she made her Eid Morning Milk in this manner. I have recently also had a Cape Malay Friend < Monowarah>, Share her know-how for making Boeber, enlightening me that it is usually enjoyed on the 15th of Ramadaan among the Malay community. Shukran Monowarah?
And today, being the halfway point in Ramadaan (15th), I thought I’d give this Malay tradition a go, and enjoy a bit of sweet blessings. So Today I share a combination of these 3 lovelies recipes, to create one that suits me, at this moment in time..… As I did not have Sago Pearls here in Bahrain, I substituted it with a little Semolina, to help the thickening process. It worked out perfectly, and as I sit back, the delicious aroma of this warm sweet milk hits my nostrils, a flood of memories rush forth….
I say LIFE IS TOO SHORT, to wait for a specific occasion/time to enjoy something as yummy as this. Do give my version of EID MORNING MILK aka BOEBER a try, and I look forward to your feedback.
EID MORNING MILK aka BOEBER
AUTHOR : Foodeva Marsay
1 and 1/2 Tablespoon Butter
1/2 Cup Vermicelli (crush into smaller bits with hands)
1 Cinnamon Stick
1 teaspoon Cardamom Powder
1/4 cup boiled water
1 Litre Milk
4 Tablespoons Dessert Cream
1/2 Cup Condensed Milk
2 Tablespoons Semolina
1 and 1/2 Tablespoons Ground Almond Powder
2 Tablespoon Rose Water
Pistachios and Dry toasted Flaked Almonds for garnishing at serving
~ Melt the butter in a Pot large enough for all ingredients
~ Add in the slightly crushed Vermicelli and allow to brown in butter until golden, stirring all the while to prevent it from browning too quickly.
~ While the vermicelli is browning, add to this the cinnamon stick, and 1/2 teaspoon Cardamom Powder, so that the aromas mix well with the vermicelli.
~ When the Vermicelli has browned, carefully add in the boiled water, and stir well.
~ Now immediately follow with the milk, condensed milk, dessert cream.
~ When the milk is heated through, then add the Semolina and Ground almond powder.
~ Bring the milk to a gentle simmer, stirring to ensure it doesn’t catch at the bottom of the pot.
~ You can now add in the other 1/2 teaspoon of cardamom powder and 1 Tablespoon of Rose Water, Boil gently at low heat, until the milk begins to thicken (+/- 20-30 minutes)
~ Add in some of the pistachios and the other 1 Tablespoon of Rose Water.
~ serve garnished with toasted almond flakes and a sprinkle of pistachios, and teaspoon on the side to enjoy the softened creamy vermicelli at the bottom of the milk.
NOTES BY FOODEVA MARSAY
* try adding an assortments of nuts and sultanas.
* Sugar may be used instead of Condensed Milk
* Adjust amount of condensed milk to your liking.
* Add Sago Pearls soaked in water, instead of semolina, as little or more as you prefer.
*Kindly share my Recipe as Posted Here, or with a link back to Foodeva Marsay*