Falooda

Method

Soak the basil seeds in 150ml cold water for 15 minutes until they develop a gelatinous coating, then refrigerate. Boil the falooda sev in water for 2-3 minutes until soft, then drain, cool and refrigerate. In tall glasses, layer the chilled vermicelli at the bottom, followed by the soaked basil seeds and their water. Pour the falooda syrup into each glass, then add cold milk and condensed milk in equal parts until three-quarters full. Top each glass with 2-3 scoops of vanilla ice cream or kulfi, then garnish generously with crushed pistachios and almonds. Stir well before drinking and serve immediately with a long spoon and straw.