Rose Falooda with Basil Seeds and Ice Cream

What you need

• 2 tbsp sweet basil seeds, also sold as sabja or tukmaria
• 250 ml (1 cup) water, for soaking the seeds
• 40 g (1 1/2 oz) falooda sev, thin cornstarch vermicelli
• 7 tbsp rose syrup
• 750 ml (3 cups) whole milk, well chilled
• 4 scoops vanilla ice cream
• 2 tbsp pistachios, chopped

Method

Restated from the original video

1. 1

   Soak the basil seeds in the water until each one is swollen with a clear jelly coat, 15-20 min.

2. 2

   Boil the sev in a pan of water until soft and translucent, 3-5 min.

3. 3

   Drain the sev, rinse under cold water and leave it to drain well.

4. 4

   Spoon 1 1/2 tbsp rose syrup into the bottom of each of 4 tall glasses.

5. 5

   Add a heaped spoonful of the soaked basil seeds to each glass, then a share of the sev.

6. 6

   Pour the milk slowly over the back of a spoon so the layers stay separate.

7. 7

   Finish every glass with one scoop of ice cream, then drizzle over the remaining rose syrup.

8. 8

   Scatter the pistachios over the ice cream and serve with a long spoon and a straw.

Imported from mayakitchenette.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.