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