Soak dried blueberries in 1/4 cup warm milk for 30 minutes. Add it in your food processor and make a paste.

Boil 4 cups of milk in a pan.

Add vermicelli and sabja seeds and let it simmer on low flame for 5-10 minutes. Keep stirring and wait till vermicelli is soft and cooked.

Mix cornflour with 1/4 cup of milk and add it in the pan. Stir well.

Add sugar, blueberry paste and mix well.

Remove the pan from flame and let it cool down.

Transfer in a container and refrigerate for 2 hours. You can add more milk before serving if you feel that the mix is too thick.

Now pour it in serving glass, top it with a scoop of vanilla ice cream, add some nuts and blueberries and serve.