How to make chilled rose falooda at home with basil seeds, vermicelli and ice cream

A cold, sweet falooda lifts the mood in summer. It can be enjoyed in the afternoon or after a meal. For those who like the falooda sold in the market, this recipe is easy enough to make at home again and again, whenever something sweet is wanted after a meal.

With the sun beating down in the afternoon, cold foods bring relief. That is why falooda can be prepared at home after lunch. First, the ingredients.

The recipe needs 2 cups of chilled milk, 2 teaspoons of sabja (basil) seeds, 1 cup of falooda vermicelli and 2 to 3 teaspoons of rose syrup. Also needed are 2 scoops of vanilla ice cream, 2 teaspoons of sugar (to taste), and 2 teaspoons of chopped almonds and pistachios. A little rabri can be added, but it is optional.

Now the method. First, soak the sabja seeds in water for 20 minutes. When the seeds have swollen and turned soft, drain off the excess water. Then put the milk on the stove to heat.

Add sugar to the milk and let it simmer until it thickens slightly. Then mix rose syrup into the milk. Once the milk cools, refrigerate it for a few hours. Meanwhile, boil the falooda vermicelli in water in a separate pan.

Now take a glass tumbler and layer the falooda as you like. Put rose syrup, rose crush and the soaked sabja seeds at the bottom of the glass. Top with falooda vermicelli and pieces of dry fruit.

Next, pour the chilled milk into the glass slowly. This gives the falooda a good pink colour and a sweet taste. Place a scoop of vanilla ice cream on top of the milk. For a richer taste, a little rabri can be added as well. Serve the falooda chilled as soon as it is ready and eat it immediately.