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You need to prepare mango jelly.
Provide milk.
You need to prepare roasted vermicelli.
Use sugar.
Use vanilla custard powder.
You need to prepare Soaked sabja seeds.
Use Some fresh cherries for garnishing.

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you start cooking and again at the very end. Your palate will be the final guide here, so taste often.

Prepare the jelly as per the instructions given on the packet.
Set the jelly in the glass either slanting or horizontal as you like it.
Keep it in fridge for 15 min.
Meanwhile prepare vermicelli kheer.boil the milk in a separate pan add vermicelli.cook till done then add sugar and boil..
Make custard powder slurry by mixing it in one table spoon cold or room temperature milk.add this to vermicelli kheer. Boil it till it thickens..
Now add soaked sabja seeds..
Take out the set jelly glasses from fridge and pour the vermicelli custard on the jelly filled glass.set it for 15 more min and garnish with cherry.
Keep it in the fridge and serve cold.
TIPS.....I have added some cherry shreds on top of the jelly before adding custard. This adds one more coloured layer to the dish.
Sabja seeds taste very good when soaked in rooh afza syrup and it looks really cool.

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