Boil 1.5 cups of water, add the vermicelli, cook for 5 mins until soft. Strain and rinse under tap water.
In another vessel, boil the milk with cardamom, add 2 tsp or more sugar. When it comes to room temperature, refrigerate for 30 mins.
Soak the Sabja seeds with 3/4 cup water for 15 mins until it is bulged. Strain to remove the excess water if any.
Remove the skin and seeds of plums. Mash well with hands, add sugar if required and mix well.
Assembling: Take a tall glass, add 1 tbsp Sabja seeds, half of the Vermicelli, 2 tsp Nannari Sarbath, and half of the plums. Repeat this again.
Next, pour the chilled milk over carefully, top with a scoop of icecream and plums, and garnish with waffle cones of the icecream.
