1 litre milk
½ tablespoon custard powder
½ tablespoon cornflour
1 ½ teaspoon falooda/ghas powder (china grass powder)
1 small tin cream
¼ cup sago
Soak sago in just enough water to cover.
Mix cornflour, custard powder and ghas powder in a little milk until smooth.
Add remaining milk.
Add sago to milk once all the waters absorbed by it.
Bring to the boil on low heat stirring continuously until it thickens.
Add sufficient condensed milk to sweeten. Allow to cool slightly then mix in cream. Pour into bowls/moulds and allow to set. Decorate as desired. Serve well chilled.
INFO / TIPS / CREDITS
Vermicelli can be substituted for sago.