Keep an empty glass in refrigerator for 10 minutes.
Boil water and add a few drops of oil and pasta and cook it al dente.
(Pasta should be cooked until tender but slightly firm to the bite.)
Once done, strain the water and keep it aside.
Now whisk milkmaid, cream and vanilla essence until well blended, add the boiled macaroni pasta give it a toss and keep it aside.
Prepare Mango Jelly as mentioned in the pack and refrigerate for 15 minutes.
Assembling of the Pudding.
Take out the chilled glass from refrigerator and add the thandai syrup.
Add cubed mango pieces.
Followed by a layer of pasta milkmaid mixture, then add a teaspoonful of mango jelly.
Add a teaspoon of soaked sabja seeds
Repeat the steps in the same sequence until you reach the brim of the glass.
Top it with a teaspoon of soaked sabja seeds, mango cubes and pumpkin seeds.
(You can top it with any other seeds or fruits of your choice)
Bon appétit!
Your Yummy, Mango Pasta Pudding is ready to serve.
Serve Chilled and enjoy.
