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- Whole or skimmed milk 500 ml
- Sweetened condensed milk 2 tbsp
- Evaporated milk 4 tbsp
- Corn flour mixed in a bit of water 1 tsp (leveled)
- Sugar 3-4 tbsp
- Vanilla essence few drops
- Red food colour few drops
- Almonds (blanched and peeled) 10
- Fine vermicelli/rice noodles few.
- Chia seeds 1 tsp.
- Red rose syrup 1 tbsp
- Soak the tukmalanga/basil seeds for about an hour, then drain and boil them for 10 minutes or until they are soft.
- Drain and set aside.
- Break the vermicelli or rice noodles into 1 inch pieces then boil like you would pasta, drain and refrigerate to cool.
- Put the milk (and the condensed plus evaporated milk if you’re using them…they make the drink richer) in a pan and add the sugar, vanilla and a few drops of red colour…
- just enough to turn the milk slightly pink.
- Bring to a simmer, then add the corn flour paste and simmer together on medium heat just until the milk thickens slightly.
- Turn off the heat and let the milk come to room temperature.
- Add the tukmalanga seeds and the vermicelli, and the rose syrup.
- Chop/grind the nuts finely (save 2-3 for garnishing).
- Add the chopped nuts into the drink and stir together.
- Refrigerate until chilled.
- Serve with a scoop of vanilla ice-cream (or any ice cream that you like).
- You can garnish with slivers of blanched almonds, or fruits like grapes.
- You can even garnish with pieces of colourful jelly.
- Drizzle some rose syrup on top. (bear in mind that ice cream will be added to the drink later so you don’t want it too sweet).