Sabudana or basil seeds: 1/4cup • Milk: 1litre • Condensed milk: 1/2cup • Corn starch: 2tbsp • Sugar: 1/4cup • Pinch of green food color (optional)
Others:
Falooda vermicelli or Boiled noodles: 1cup(when I cooked noodles add 1/2tsp orange food color into the boiling water)
Kulfi ice cream: 4 or ½ litre (here is my kulfi recipe: https://tastezonebd.com/almond-malai-kulfi-ice-cream-recipe/)
Some chopped mixed fruits: 1/2cup
Almond flakes: 2tbsp
Cashew flakes: 2tbsp
Rooh afzah/rose water: 4 tbsp
Instructions:
Preparing sabudana kheer:
In a saucepan add milk and sabudana and cook for 20 min or until the sabudana change its color.
In a bowl add 1/4cup boiled milk, cornstarch, sugar and condensed milk and make a smooth mix. Pour this mixture into the sabudana kheer and Cook till the mixture is thickened slightly. Add food color and cook for 2min on low flame.
Switch off the heat and let it cool. Refrigerate at least 2 hours before serving.
Assemble:
Pour sabudana kheer in a bowl or serving plate.
Add some noodles over the kheer.
Add some chopped fruits and nuts over the noodles.
Remove the kulfi from the moulds and slice them into 4 slices.
Place each kulfi with its slices on top of the falooda.
Sprinkle some nuts and 1tbsp rooh afzah and serve immediately.