Rose Falooda

1 litre milk a handful of crushed fine vermicelli 1 tsp sabja seeds, soaked in water ¼ cup Sujee’s rose syrup (adjust) 2 tsp falooda powder

½ cup water a few drops food colouring

4 scoops vanilla ice cream

Place the vermicelli in an oven-proof dish and grill until slightly browned.

Add ½ cup milk to a pot together with the vermicelli and simmer until the vermicelli is soft. Leave to cool.

In another pot, add the water and falooda powder to make a jelly and bring it to the boil, while stirring. Pour in a flat dish and allow to set and cool. Once set, grate finely.

Add the rose syrup to a jug together with the cooled milk and ice cream. Mix well.

Pour into glasses. Add the sabja seeds and jelly. Top with a scoop of ice cream before serving.

Enjoy chilled.