Take sabja seeds in a bowl and add ½ cup of water.
Let it soak for 20-30 minutes. They will get bigger and absorb most of the water. If there is any water then drain it.
Bring around 3 cups of water to a rolling boil in a saucepan for cooking falooda sev.
Add sev as soon as the water comes to a boil and cook for 4-5 minutes (or as per the package instructions). Drain the water and rinse the sev with cold water to stop the cooking process. Using kitchen scissors cut the sev into 1-inch pieces so it will be easier to eat with a spoon.
Add sugar into the milk and stir until sugar is dissolved. Instead, you can heat up the milk until sugar is dissolved. But you have do this step few hours earlier, so you can chill the milk before making mango falooda. So I prefer to add sugar (in powder form) to cold milk and mix.
Peel and cut the mangoes into cubes. Keep 1 cup of mango cubes and make a puree of rest.
Start assembling. Add a spoonful of soaked basil seeds and then a spoonful of cooked sev.
Add 2 tablespoons of mango pulp followed by a few mango pieces.
Repeat the same layers (seeds, sev, mango pulp) again without mango pieces.
Add ½ cup of milk. Top it with a scoop of ice cream.
Garnish with chopped nuts, some mango pieces and a mint leaf. Repeat the same for rest glasses.
Notes
You may need to adjust the quantity of the ingredients depending on the size of the glass.
If you want to make a smaller serving size then do not repeat the layers. Just do one time only.
Chia seeds can be used instead of basil seeds. They have the same texture.
Do not overcook the falooda sev. The overcooked, mushy texture is not pleasant in the mango falooda.
You can prepare the different elements ahead of time (a day before) and store them in the refrigerator. The next day, you just have to assemble it.