Boeber

3 tbs butter

2 cups vermicelli

4 heaped tbs sugar

1 stick cinnamon

2 cardamom pods

¼ ground cinnamon

½ - 1 tsp ground cardamom

1 tbs sliced almonds

1 tbs sultanas

2 tbs sago (soaked in cold water)

3 litres milk

Method

In a large pot, on a medium heat, braise the butter, cinnamon stick and cardamom pods until the flavours infuse. Add the vermicelli and braise until the vermicelli is a light golden-brown colour.

Add the ground cinnamon and cardamom, sultanas and almonds and braise for 1 minute. Add the milk and once it starts to boil, add the sago.

Turn down the 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.

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