This is a very popular milk based dessert containing layers of different yummy flavours.

The East African version is much lighter but the one that originates from the Indian sub-continent is by far the more authentic one and is very rich and creamy.

This is our family recipe and originates from Kenya.


Print Recipe
Cuisine: Kenyan Asian Serves: 8 Cooking Time: 15 minutes


    Stage 1

  • thin vermicelli - cook to packet instructions and cool.
  • Or
  • To make the noodles
  • 1 cup cornflour
  • 2.5 cups cold water
  • Stage 2

  • 2 tbs takbloonka/takmaria - basil seeds
  • 10oz can of evaporated milk
  • 2 pints full fat milk
  • 4tbs Singapore Red Rose syrup or other flavouring of choice
  • 1 cup crushed ice (optional)
  • 8 oz white soft scoop vanilla ice-cream or kulfi


Stage 1


Keep a deep bowl in the sink, add 4 pints of cold water and 1 cup of ice cubes


Into a pan add 1 cup corn flour and 2½ cups water, mix well until cornflour has dissolved.


Place on a heat, and keep stirring until the mixture turns from white to colourless (like petroleum jelly).


Whilst hot, put the mixture through a special noodle making machine (available in Indian stores) or use a hole punch to make small holes in a plastic bag.


Press out the noodles straight into the bowl with the cold water, keep soaked for 2 mins, then strain, discard the water and store in the fridge.


Add the takbloonka/takmaria to a cup of cold water and keep aside for 30mins so they soak up the water and swell up.

Stage 2


Add half a cup of the milk mixture in a tall serving glass.


Add some pre-soaked basil seeds.


Add 3 tbs of the noodles.


Add 2 tbs crushed ice and then top with 2 scoops ice-cream or kulfi.


Serve immediately, lovely and cooling during the Summer.

Meal: Desserts