|Whole milk/Full cream||2 Cup (32 tbs)|
|Basil seeds/Tukmaria||1⁄2 Teaspoon|
|Vanilla ice cream||1⁄2 Cup (8 tbs)|
|Falooda sev||1 Cup (16 tbs)|
|Rose syrup||5 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Cardamom powder||1 Pinch (Elaichi)|
|Pistachios||1 Teaspoon, coarsely ground|
|Vanilla ice cream scoops||2 (For Serving)|
1 In a bowl, soak the basil seeds (Tukmaria) in water for a minimum of 30 minutes.
2 Meanwhile, in a pan heat 2 cups of water and let it come to a boil.
3 Add Falooda Sev and let it cook for 3 minutes. Remove from the flame.
4 In another pan, heat the Milk and let it come to a boil. Remove from the flame.
5 Gradually add cardamom powder, sugar, and rose syrup to the milk and mix well.
6 Strain the falooda sev and add it to the milk.
7 Allow the milk-mixture to chill in the refrigerator for approximately 3 hours.
8 Using a strainer, strain the basil seeds and add to the chilled milk.
9 At this time, also add the 1/2-cup of vanilla ice cream and mix well.
10 In a glass, add 1 scoop of Vanilla Ice Cream and then pour the chilled milk.
11 Garnish with the coarsely ground pistachios and serve immediately.
If you like your desserts sweeter just add extra rose syrup and sugar.
If you are running short on time, you can use cold milk (without boiling).
Substitute Low Fat Milk and Low Fat Ice Cream for a healthier version.