1. Soak sago in 200ml water for 30 minutes.
  2. Melt butter in deep saucepan, add vermicelli, coconut and almonds and toss with a fork until it is pink/brownish in colour.
  3. Add elachi/cardamon, rosewater, milk and sugar and bring to boil.
  4. Stir in soaked sago and simmer until sago is transparent.
  5. Simmer until well blended.
  6. Stir occasionally to prevent burning or sticking to base of pot.
Recipe Notes

Depending on how thick you prefer your boeber, more or less milk can be added. Adding approximately 85ml-100ml condensed milk and less sugar also make a nice rich boeber.

Tip: 1 tin ideal milk can be added to enhance taste.