To make a homemade ferment, you will need to mix sugar, water, and grilled flour and make a smooth paste. Transfer the mixture to a glass jar and use a cotton cloth to cover it. Let the jar rest at room temperature for a couple of days for fermentation. Ensure to shake the jar multiple times a day.

Use a skillet to dry-roast the flour. Ensure to stir frequently to avoid burning. Allow the flour to cool down and transfer it to a deep pan.

Mix cold water in the flour to create a smooth puree. Pour the remaining water gradually. Ensure that there are no lumps in your mixture.

Lastly, add sugar and put the pan on the heat until it boils. Keep the flame on medium-high.

The boiling process should take around six minutes, and throughout this time, continue to stir the mixture. It will ensure that the Boza does not stick at the pan’s bottom.

Let the mixture cool down and come to 36-38-degree Celsius. Thereafter add homemade ferment or glass of Boza.

Transfer the Boza mix to a glass jar or bottle and seal properly. Leave it in a warm place for fermentation.

Make sure to shake a couple of times a day.

Overall it will take 24 to 36 hours to prepare the drink. Once ready, you can store it in the refrigerator and enjoy it.

It is better to consume the Boza within four days of making it.

Put aside ½ cup to make a new batch.