Ingredients:

4 cups milk

Cocoa powder, custard powder, sabja seeds, and dry fruit powder (2 tsp each)

 cup semiya (vermicelli)

 cup chocolate syrup

2 scoops of ice cream

550 ml milk

Some chocolate pieces

Preparation:

Heat 450 ml milk in a pan.

Mix cocoa powder and custard powder with  cup milk; strain the mixture.

Add this mixture to the boiling milk while continuously stirring.

Boil for 4-5 minutes, then cool and refrigerate for an hour.

Soak sabja seeds in water and cook semiya; let them cool.

Chop cashews, pistachios, and almonds.

Serving:

In glasses, add chocolate syrup, then some semiya, soaked sabja seeds, and dry fruit powder.

Pour the prepared milk mixture over it.

Top with ice cream and garnish with chocolate pieces and dry fruits.