1/2 Cup Sago
2 Cups Bean Vermicelli
A Pinch of Saffron
4 Cups Water
1 Cup Sugar
Condensed Milk
Vanilla Ice-Cream
Crushed Ice
Rose Syrup
Kulfi
Cherries | Boil water, sugar, saffron, vermicelli and sago for 15 minutes on low heat. Stir constantly. Remove from heat and allow it to cool. To serve add 2 tablespoons of vermicelli mixture in glasses or ice-cream bowl, then add few slices of kulfi. Top with crushed ice. Finally, top with a scoop of vanilla ice-cream and a spoonful of sweetened condensed milk. Drip a thin stream of rose syrup. Decorate with a cherry. |
