2 cups milk 2 tbsp corn flour or custard powder 2 tbsp sugar A pinch of saffron strands ¼ tsp cardamom powder 2 tbsp basil seeds (sabja) 10 Oreo cookies, crushed 2 tbsp melted butter
Mix crushed Oreo cookies without the cream with melted butter. Press it at the bottom of serving glasses. Chill to set.
Mix corn flour with 1 tablespoon of milk to make slurry. Heat the rest of the milk with sugar, cardamom, and soaked saffron. Stir in slurry and cook until thick. Let cool.
Soak basil seeds or sabja in water until they swell and turn goory. Drain the water.
Layer the saffron pudding over the Oreo base followed by a thin layer of basil seeds. Chill for 3 hours and serve.