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Royal Dessert

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
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.