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Pickle martini

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The Negroni sbagliato

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Tamarind-and-coffee mocktail

15 minutes

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Apple iced tea mocktail

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The Easter egg mudslide

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Easter-spiced espresso martini

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Divine daiquiri

10 minutes

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Tea granitas

Tahini hot chocolate with sesame sugar rim

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Tahini hot chocolate with sesame sugar rim

10 minutes

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Aperol Spritz

Apple & cherry lollies

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Apple & cherry lollies

Boeber

Eid recipes

Boeber

20–30 minutes

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Boeber

By Saadiyah Hendricks

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20–30 minutes

Ingredients

45 g butter
70 g vermicelli
4 cardamom pods, cracked
a pinch of saffron
1 cinnamon stick
1 litre milk
1 t vanilla essence
a dash of rose water
75 g sago, soaked for 30 minutes in water
1 x 290 g can dessert cream
1 x 385 g can condensed milk
chopped nuts (pistachios, almond flakes, etc.), toasted, to garnish
dried rose petals, to garnish (optional)

Method

1. Melt the butter in a saucepan over a medium heat and braise the vermicelli, cardamom, saffron and cinnamon. Once the vermicelli has browned, add the remaining ingredients, stirring occasionally to prevent sticking, and bring to a boil.

2. Once it has started boiling, remove from the heat and serve immediately garnished with nuts or dried rose petals.

Find more Ramadan recipes here.

Videography: Romy Wilson
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Emma Nkunzana