Boil the milk for 7-8 min, add condensed milk, sugar and boil again.
Let it cool, add some rose syrup and dry fruits to it.
Keep it in a closed container and deep freeze.
It should not be frozen hard.
Now in a pan boil water and put vermicelli and boil till vermicelli softens.
Keep it aside for cooling.
When it becomes cool put it in the ice cream.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.