– 170 g millet – 1.9 l water (plus extra to adjust – 100 g golden caster sugar (plus extra to adjust to your liking) – Ground cinnamon (to serve) – Leblebi (roasted chickpeas), to serve
Wash a 2L glass jar (or large container) with hot soapy water. Rinse and let it air dry. In a large bowl, rinse the millet under water, moving it around with your hands. Drain and set aside.
Place the drained millet in a large pan with 1.5L water. Bring to a boil, then reduce heat and simmer with the lid slightly ajar for 1 hour. Stir 2–3 times to prevent sticking. Don’t worry if some starch sticks to the bottom, it will loosen as it cools.
Let the millet cool for about 2 hours. Add 400ml fresh water and blend with an immersion blender until smooth. Strain through a fine sieve, pressing out as much liquid as possible. Keep or discard the leftover pulp.
Pour the thick liquid (like runny custard) into your glass jar, seal airtight, and leave in a cool, dark place for 2–4 days, stirring daily. Taste it each day, the flavour should slowly turn fruity and slightly tangy. If fermentation is fast, move it to the fridge to slow it down
Once fermented, transfer Boza to a bowl, whisk in sugar, and add 50–150ml water until pourable but thick. Divide into jars and refrigerate for 24 hours to develop more flavour. Taste and adjust sweetness as needed.
Pour Boza into glasses, dust with cinnamon, and top with a handful of Leblebi. Enjoy!