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1 litre milk
4 tsp sugar
6 tbsp vermicelli, broken into short lengths
4 cardamons, use seeds only
150 ml water
20 ml rose water
75 gms raspberry jelly packet, prepared according to instructions
4 scoops vanilla ice-cream

Boil vermicelli and drain. Boil the cardamom seeds for about 10 minutes in 25 ml water. Take off heat. Add sugar and milk, mix well. Add vermicelli to milk along with rose water. Mix and chill well. Cut jelly into cubes. Place a few jelly cubes at the bottom of four glasses and pour the mixture over. Float a scoop of ice-cream on the top of each glass. Decorate with remaining jelly and a few cardamom seeds and serve.