Directions

• Heat Ghee in a pan . On slow flame,  roast vermicelli till light brown in colour. Stir continuously.
• Add milk to pan. Stir and allow it to.boil for at least 3 to 4 minutes or till semiya is fully cooked.
• In a bowl, take custard powder. Add chilled milk , mix it nicely.
• Add this milk+custard powder mixture to hot milk.
• Immediately milk will start turning thick and creamy. 
• Stir continuously, cook for more 1 minute.
• Switch off the the flame and allow to cool.
• Later refrigerate for atleast 3 to 4 hours. 
• Semiya will turn more creamy and thick.
• Take  Sabja seeds in a bowl. Add little sugar . Pour some water on it. Mix well and keep aside for 30 minutes.
• Sabja seeds will be swelled . If needed add  more 1 or 2 tbsp water and mix. Keep in refrigerator till the time of serving.
• Before serving, make sure everything is chilled.
• For serving, take tall glasses. Pour rose syrup on inner side of glass.
• Add soaked Sabja Seeds.
• Now pour 1/4 cup chilled Semiya Custard
• Add a big scoop of ice cream
• Garnish with some chopped mangoes , almond slivers and tutti frutti.
• Serve immediately . .

Notes: Always refrigerate custard for at least 3 to 4 hours. By cooling it, it will turn more creamy and thick. One can add any fruits of choice, i.e. – Apples, Grapes, Pomegranate, Banana etc.  Here , I have used only Mangoes , which were available at home. Add fruits only at time of serving. At time of serving, Make sure all the ingredients are chilled. After refrigerator , if you find semiya custard very thick , add few spoons of chilled mill and mix.