Take 2 cups Poha / flattened rice. Wash it thrice and soak with the leftover moisture for 10 mins. Poha has turned soft and mushy.

In another bowl, take 1 cup corn flour, add 2 tablespoons thick fresh cream. Add 1 cup full fat milk. Whisk this mixture until smooth and lump free. Pour this corn flour solution to the Poha syrup. Keep stirring in low heat to ensure lumpfree solution.

Take 1 small beetroot. Grind into smooth purée using little water. When Poha is cooked, add the beetroot purée. Mix completely.

Take 2 medium pomegranates and grind into juice. Filter and use. Add the pomegranate juice to the wok. Mix and cook in medium heat. Add chopped almonds and cashews as preferred.

Add a fistful of raisins. Add 1 tablespoon rose water. Stir and cook until Poha solution firms, turns thick. Needn’t be scooping tight. Cool completely.

Take a terrine mould / any similar moulds. Grease with ghee. Sprinkle sliced almonds Add prepared Poha solution as one thick bottom bed layer. Then arrange mini Gulab Jamuns as shown..

Make sure there is no gap so that terrine sets perfectly.

Freeze it for 3 hours.Use a sharp knife to loosen the sides of the chilled,set terrine to unmould.

Slice the terrine with a sharp knife.