6 cups chilled whole milk
12 tsp red rose syrup/raspberry syrup
12 tbsp nishashto/sev – see tips
12 tsp pre-soaked tukhmuria/basil seeds
12 scoops of vanilla bean icecream
In 6 tall glasses pour the milk, add the syrup, vermicelli, seeds and top with ice cream of your choice. Serve immediately with a long spoon or a straw.
Ice is often added to ensure it's very cold. It may dilute the flavours.
Cubes of raspberry or strawberry jelly/jello were often added instead of ice to keep the flavours from diluting!
Pre soak the tukhmuria / basil seeds for an hour or more in water. Strain and use.
To make nishashto at home, mix cornflour/cornstarch into water to make a creamy paste using a ratio of 1:4. Pour this into boiling water and allow it to cook for 2 minutes. Immediately pass this through a colander set over a bowl of ice and water, pressing it down to pass through, leaving behind small sev-like strands. The ice ensures it does not become one large clump and does not stick together. Add a pinch of salt while cooking.
Rose syrup can be made at home or bought from larger Indian and Persian Stores. It should be pure rose flavour and not made up of any kind of essence.
serbut | Rose syrup
Traditionally, saakur – pure
sugar crystals – were used. While this has the property of not melting down
quickly, it is much sweeter than regular sugar. If unavailable, white
granulated cane sugar will work well.
|Tukhmuria seeds atop the scoop of ice-cream|
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.