• To Make Jelly, In a saucepan over medium heat, combine water, sugar, agar-agar powder, and rose syrup. Stir well and bring it to a gentle simmer.
• Let it simmer for 2 minutes, until everything is dissolved.
• Pour the mixture into an 8x8 pan and let it set for 2 hours at room temperature.
• Once firm, cut the jelly into small pieces. Keep it aside or refrigerate in an airtight container to chill. (Note: This makes more jelly than needed for 4 servings.)
• To Make Sweetened Milk, Combine milk and condensed milk in a bowl. Whisk until fully blended, then refrigerate to chill.
• To Soak Sabja Seeds, in a bowl, add sabja (basil seeds) and water. Let them soak for 30 minutes until they swell and form a gel-like coating. Once ready, refrigerate to keep them chilled.
• To Make Falooda Sev, In a saucepan, bring water to a rolling boil. Add falooda sev and cook for 5-7 minutes (or follow the instructions on your package). You’ll notice the color changes from yellow to white once cooked.
• Drain the cooked sev and rinse it under cold water to stop the cooking process.
• Use kitchen scissors to cut it into small pieces.

Assemble Falooda:

• Note: the proportions may vary depending on the size of your glass. Given amount below is for 1 serving and take it as a guide.
• Add around 2 tablespoons of jelly to the bottom of the glass.
• Add 2 tablespoons falooda sev on top.
• Add 2 tablespoons sabja seeds on top.
• Add 1 ½ tablespoons rose syrup (drizzle some on the inner sides of the glass as well.
• Slowly add around ½ cup of milk.
• Add a scoop of ice cream.
• Garnish with chopped nuts, and dried rose petals and drizzle around ½ teaspoon of rose syrup as a garnish and