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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is my favourite Indian summer drink. It gets its name from the cornflour vermicelli that floats in it. Many people replace it with tiny pieces of jelly made of 'China Grass'. But an easy substitute is 'cellophane' noodles (bean starch noodles) which are soaked and boiled until transparent and then cut into short length. Ingredients:
2 1/2 cups cold milk |
6 tablespoons rose syrup |
3 tablespoons basil seeds, soaked for 4 hours |
4 tablespoons sugar |
3 scoops vanilla ice cream |
1 1/2 tablespoons cornflour |
2 cups water |
1 1/4 cups ice water |
Directions:
1. Mix together cornflour and water.
2. Cook over low heat, stirring constantly until it begins to look transparent.
3. Place the mixture into a colander.
4. Place this over a pan containing ice water.
5. Press the mixture through with the back of a wooden spoon.
6. The pieces will fall into the ice water and solidify.
7. Keep aside for 30 minutes.
8. Strain.
9. Heat milk and sugar.
10. Chill.
11. Place 2 tbsps of basil seeds, 2 tbsps cornflour
12. Add rose syrup and crushed ice.
13. Pour in the cold milk.
14. Place a scoop of vanilla ice cream on top.
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