Let’s do the layering. Pour soaked sabja and rose syrup into two tall glasses.
Then add cold vermicelli that has been previously boiled.
Mango pulp goes next.
Add the sweetened milk now. With the help of a spoon, slightly mix the milk layer with the mango puree layer, but don’t overdo it.
Top the glasses with freshly cut mango cubes and lots of cubed Mango Kulfi. In case Mango Kulfi is not available, use mango ice cream instead.
Garnish with nuts and cherries, if using.
Serve immediately and chilled.