Boil 4 cups of milk in a pan.

Add vermicelli and sabja seeds and let it simmer on low flame for 5 minutes. Keep stirring and wait till vermicelli is soft and cooked.

Mix cornflour with 1/2 cup of milk and add it in the pan. Stir well.

Add sugar and mix well.

Remove the pan from flame and let it cool down. Add rose syrup, nuts and stir well.

Transfer in a container and refrigerate for 2 hours.

Now pour it in serving glass, top it with a scoop of vanilla ice cream, drizzle some rose syrup and serve.