Ingredients:
Milk- 1 cup
Rose Syrup/ Rooh Afza-3 tbsp
Sugar-2 tbsp
Jell-O cubed-1 cup
Basil seeds /Tukmaria- 2 tbsp
Vanilla Ice cream-few scoops
Falooda sev/ vermicelli cooked- 1/2 cup
Method:
1. Soak the basil seeds in water for at least 4 hours. Put it in a bigger vessel because they get expanded when get soaked. Keep aside in a refrigerator.
2.If you don’t buy readymade Jell-O, Make the jellos with the jello powder or agar agar/china grass according to the package instructions and keep aside in refrigerator for minimum 4 hours to set.
3.Boil the falooda sev/vermicelli in water for about 10-15 minutes until they are soft. Drain the water add some milk to it and keep aside in refrigerator when they are of room temperature.(Add enough milk so that they don’t get sticky. Also if you using normal vermicelli, fry it before boiling.)
4.Add rose syrup(rooh afza is a rose syrup , normally get in Indian grocery stores.) to milk. Add sugar to sweeten it and keep in refrigerator.
5. When you are ready to serve falooda ,take a long glass or a vine glass add 1 tbsp of basil seeds and then couple of tbsps of vermicelli. Add 3-4 cubes of jello to it. Then add the rose water carefully, without disturbing the bottom layers. Add a scoop of ice cream on top of it, Garnish with a cherry.
Note.basil seed water and rose milk are a good summer drink by itself
