Full Cream Milk – 2 cups
Semiya – 1/8 cup
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp(optional)
Dry roast semiya till golden in low flame.
Then add milk
And cook semiya until done.
When the vermicelli becomes soft,
Mix and simmer for few more mins until it becomes thick and creamy.
Cool down and it becomes even more thick.
Spoon the mixture into your favorite popsicle mould till 3/4th.
Cover with aluminium wrap, prick with knife , insert icecream sticks and freeze for atleast 8 hrs.
Now ready to your Vermicelli Milk Ice