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Air Fryer Cape Malay Boeber With Sultanas, Nuts and Coconut – A Cozy, Creamy Dessert Twist

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup fine vermicelli (or thin spaghetti broken into short pieces)
  • 4 cups whole milk (or 3 cups milk + 1 cup evaporated milk for richness)
  • 1/2 cup water
  • 1/3–1/2 cup sugar, to taste (or use honey)
  • 1/4 cup sultanas
  • 1/4 cup desiccated coconut (unsweetened)
  • 1/3 cup mixed nuts, roughly chopped (almonds, pistachios, or cashews)
  • 1 tablespoon butter or ghee
  • 1–2 cinnamon sticks (or 1 teaspoon ground cinnamon)
  • 6–8 green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose water or almond essence (optional, but traditional)
  • Pinch of salt
  • Ground nutmeg or extra cinnamon for finishing

Method
 

  1. Preheat the air fryer: Set it to 320°F (160°C) for even, gentle toasting.
  2. Toast the vermicelli: Toss vermicelli with the butter or ghee and a small pinch of salt. Spread in a thin layer in a parchment-lined air fryer basket. Air fry for 4–6 minutes, shaking halfway, until golden and fragrant. Watch closely to prevent burning.
  3. Toast the coconut and nuts: In the same basket (or a separate tray), air fry the coconut and chopped nuts for 2–4 minutes at 300–320°F (150–160°C), shaking once. Remove as soon as they turn lightly golden.
  4. Warm the milk and spices: In a medium saucepan, combine milk, water, cinnamon sticks, and cardamom. Bring to a gentle simmer over medium-low heat, stirring occasionally to avoid scorching.
  5. Sweeten and flavor: Stir in sugar, vanilla, and rose water or almond essence. Taste and adjust sweetness. Keep the heat low and steady.
  6. Add vermicelli and sultanas: Tip the toasted vermicelli and sultanas into the pot. Simmer gently for 8–12 minutes, stirring often, until the noodles are tender and the mixture thickens to a pourable custard consistency.
  7. Finish with coconut and nuts: Stir in half the toasted coconut and nuts. Remove the cinnamon sticks and cardamom pods if you prefer a smoother spoonful.
  8. Adjust texture: If too thick, loosen with a splash of warm milk. If too thin, simmer another 2–3 minutes. It will thicken more as it cools.
  9. Serve: Ladle into bowls. Top with remaining toasted coconut and nuts, and dust lightly with nutmeg or cinnamon. Enjoy warm or let it chill for a firmer pudding.