INGREDIENTS
- ⅔ cup vermicelli (semiya)
- 1 liter milk
- 1 tsp ghee (clarified butter)
- 4 to 5 tbsp sugar
- 1½ tbsp custard powder
- ½ cup milk (for mixing with custard powder)
- 1 tbsp sabja seeds (basil seeds)
- Ice cream scoops (any flavor)
- Rose syrup (optional)
- Some chopped mangoes
- Almond slivers
- Tutti frutti
INSTRUCTIONS
● Heat ghee in a pan over medium heat. Add the vermicelli and sauté for 2-3 minutes until lightly golden.
Add 1 liter of milk and cook, stirring occasionally, until the vermicelli is soft and cooked through. This should take about 10-12 minutes.
● In a small bowl, mix the custard powder with ½ cup milk until smooth.
Add the custard mixture to the cooked vermicelli and milk. Stir well and cook for another 5-7 minutes until the custard is thickened and well combined. Add sugar to taste and mix until dissolved.
● Soak the sabja seeds in water for about 15-20 minutes until they swell and become translucent. Drain and set aside.
● Finally, In serving glasses or bowls, add a layer of the vermicelli custard mixture.
Add a layer of soaked sabja seeds. Top with a scoop of your favorite ice cream.
● Garnish it. Drizzle with rose syrup (if using).
Add chopped mangoes, almond slivers, and tutti frutti as garnish.