Back to 4 servings Seeds and vermicelli 0.5 tablespoon sabja seeds (sweet basil or tukmaria seeds), chia seeds can substitute 1 cup water, for soaking the seeds 0.5 cup thin vermicelli (falooda sev), rice or wheat vermicelli can substitute 2 cups water, boiling, for cooking the vermicelli Assembly 6 tablespoons rose syrup, about 1.5 tablespoons per glass; add more to taste 4 cups cold whole milk, almond milk works for a vegan version 4 scoops vanilla ice cream, pistachio, mango or kulfi also work Garnish 2 tablespoons chopped pistachios, unsalted 2 tablespoons chopped almonds 2 tablespoons chopped cashews 2 tablespoons raisins or glazed cherries, optional
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1 Step 1: Soak the sabja seeds in 1 cup of water for 20 to 30 minutes, until they swell and turn gelatinous. Drain well.2 Step 2: Boil the vermicelli in 2 cups of water over medium heat for 2 to 3 minutes, or per package directions, until soft. Drain, rinse under cold water, drain again and let cool completely.3 Step 3: Chop the pistachios, almonds and cashews and set aside.4 Step 4: In each of 4 tall glasses, add about 1.5 tablespoons rose syrup, then 2 tablespoons soaked sabja seeds, then 2 to 3 tablespoons cooled vermicelli.5 Step 5: Slowly pour about 1 cup cold milk down the side of each glass so the layers stay visible.6 Step 6: Top each glass with one scoop of vanilla ice cream and garnish with the nuts and raisins or cherries.7 Step 7: Serve immediately with a spoon and a straw, stirring the syrup into the milk before drinking.getsaucepan.com/r/a58d6eae-ee39-5296-bac2-09e75541ed7c
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