(Image source from: Falooda)

Ingredients

2 cups chilled milk

1 tbsp cornflour

1 cup rose syrup/sherbet

1 tbsp isabgol seeds (tukmaleha)

Iced water in a pan with a colander on top of it

Ice cream to top it – optional

Instructions

Dilute the cornflour with one cup water. Transfer the mixture in a pan and bring to a boil. Now simmer and cook until translucent, stirring all the time. Remove from heat and keep aside.

In another pan, take some ice cold water.

Transfer the cornflour paste to a colander or sieve) and press with a spoon so that the paste falls like shreds above the ice cold water.

Allow it to rest for half an hour.

Now take the shredded corn flour vermicelli into four glasses, top with rose syrup.

Pour the milk equally in the four glasses.

Top with1/4 cup crushed ice, isabgol seeds and ice cream.

AW: Suchorita Choudhury