Recipes

Cardamom-infused boeber (Payasam)

Recipes

Cardamom-infused boeber (Payasam)

easy

SERVES 6

PREP TIME 20 minutes

COOK TIME 20 minutes

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Ingredients

Cardamom-infused boeber (Payasam)

3 Tbsp (45 ml) sago
100 g (100 ml) butter
about 40 g (200 ml) vermicelli, lokshen or angel hair pasta
2 cardamom pods, crushed to expose the seeds
2 whole cinnamon sticks
4 cups (1 litre) milk
80-100 ml Huletts White Sugar
2 tsp (10 ml) rose water
25 g (80 ml) flaked almonds
dried rose petals for garnish (optional)

Method

Cardamom-infused boeber (Payasam)

Place sago in a shallow bowl, cover with water and soak for 10 minutes. Meanwhile, melt butter in a saucepan over a low to medium heat.

Add vermicelli, lokshen or pasta and sauté until lightly browned. Add cardamom and cinnamon and sauté for a minute or two until aromatic.

Add milk and white sugar and bring to a gentle simmer, while stirring to dissolve the sugar. Drain sago and add to the milk. Allow to simmer gently, while stirring continuously until the vermicelli, lokshen or pasta is soft and the sago is translucent.

Stir in rose water and half the almonds. Pour into heat-resistant glasses or bowls and garnish boeber with remaining almonds and rose petals.

Serving suggestion: Add an extra 125-200 ml water or milk with the rose water if you prefer a drinkable consistency.

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Conversion Table

	Cups	Tablespoons	Grams
Butter	1/4 cup	4 Tbsp	57g
	1/3 cup	5 Tbsp + 1 tsp	76g
	1 cup	16 Tbsp	227g
Flour/Sifted	1/4 cup	4 Tbsp	30g/27g
	1/3 cup	5 Tbsp + 1 tsp	40g/35g
	1/2 cup	8 Tbsp	60g/55g
	1 cup	16 Tbsp	120g/110g
Granulated Sugar	1/4 cup	4 Tbsp	50g
	1/3 cup	5 Tbsp + 1 tsp	65g
	1/2 cup	8 Tbsp	100g
	1 cup	16 Tbsp	200g
Brown Sugar/ Firmly Packed	1/4 cup	4 Tbsp	45g
	1/3 cup	5 Tbsp + 1 tsp	60g
	1/2 cup	8 Tbsp	90g
	1 cup	16 Tbsp	180g
Water	1/4 cup	4 Tbsp	57g
	1/3 cup	5 Tbsp + 1 tsp	76g
	1/2 cup	8 Tbsp	114g
	1 cup	16 Tbsp	227g