Jigarthanda (Nannari Faluda)

Ingredients:

Fresh Whole Milk - 500 ml 
Condensed Milk - 3 Tbsp
Chilled Water as needed
Sago - 1/4 Cup

Rose Essence/Syrup - few drops

Nannari Syrup - 1 Tbsp per glass
Orange Flavored Jelly - Prepared according to Package Directions and Refrigerated
Vanilla Ice cream - 1 Scoop per glass 
Coarsely chopped pistachios for garnishing

Method:

1. Boil the milk in a saucepan, add washed sago pearls and rose syrup. Cook on simmering heat for 10 minutes. Then remove from heat, allow to cool completely and refrigerate.

2. At the time of serving, take the boiled and cooled milk and add condensed milk with it. Mix well. If it is too thick, dilute by adding a little bit of chilled water. Mix again. (At this point you may add sugar if preferred. But since Nannari syrup and Ice cream contain enough sweetness, no need of additional sugar)

3. Cut the jelly into cubes. 

4. In a serving glass, first pour the Nannari syrup. Then slightly tilt the glass and gently pour the milk mixture without distracting the syrup at the bottom. This way you can avoid the milk getting mixed with the syrup.

5. Add a scoop of vanilla ice cream topped up with jelly pieces and chopped pistachios.