This is a very popular milk based refreshing milkshake dessert contain a variety of different flavours. The version served in East African restaurants differs from the one served in Pakistani restaurants. This one originates from Kenya.
- You can use thin Chinese or Indian Noodles known as Vermicelli - cook until al dente, drain and cool.
- To make the noodles
- Special Milk
- Boil 2 pts milk until reduced by half, add half tsp rose water and 4tbs Singapore Red Rose syrup.
- Or mix 10oz can of evaporated milk to two pints of milk, flavour as above.
Have a deep bowl in the sink, add 4 pints of cold water add 2 cups of ice cubes
Into a pan add 1 cup corn flour and 2½ cups water, mix well whilst cold, place on a hot flame, keep stirring until the mixture turns from white to colourless (like petroleum jelly).
Put mixture whilst hot through a special noodle making machine or use a hole punch to make small holes in a plastic bag. Press out into the cold water in the bowl, strain, discard water and store in a bowl in the fridge.
Add 1 tbs takbloonka (basil seeds) to a cup of cold water and keep aside for 30mins.
Add half a cup of the milk mixture in a tall serving glass.
Add 1tbs pre-soaked basil seeds.
Add 3tbs 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.