Recipe by Landi Govender

by Tia


For the milk jelly

  • 250ml water
  • 125ml milk
  • 1 tablespoon china grass powder/agar

For the Bombay crush

  • 4 cups (1l) vanilla ice cream, plus extra for serving
  • 1.5 cups (375 ml) milk
  • 1-2 tablespoons rose syrup, or more if needed
  • ½ teaspoon ground cardamom
  • Pinch nutmeg
  • 1 teaspoon basil seeds
  • Crushed pistachios, for serving, optional


For the Milk Jelly

  1. Add the water, milk, and china grass powder, and whisk into a saucepan.
  2. Place on medium heat and allow to come to a boil, whisking constantly to prevent the mixture from burning.
  3. Remove and place in a small heat-proof bowl or casserole, cover with cling film, and allow to cool before refrigerating until set.
  4. Once set, grate the jelly or cut into cubes and set aside.
  5. Soak 1 teaspoon of basil seeds in 125ml of water and set aside until they swell up and form a gel – 1 hour.
  6. Add the ice cream, milk, ground cardamom, nutmeg, and rose syrup to a blender. Blend till smooth.
  7. Taste and adjust flavour to your liking by adding more cardamom or rose syrup.
  8. Assemble: you’ll need 4 tall glasses, add in milk jelly cubes or grated milk jelly to the bottom of each glass as well as a generous helping of the soaked basil seeds. Fill each glass with the Bombay crush mixture, and top each glass with a scoop of ice cream, extra milk jelly, basil seeds and crushed pistachios. Serve immediately and enjoy!

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