← Nouns Cooking · Dessert Parlour

Ingredients

• 1 tbsp Sweet basil seeds (sabja / tukmaria)
• 120 ml water, for soaking the seeds
• 40 g falooda sev or thin rice vermicelli
• 4 tbsp rose syrup (such as Rooh Afza)
• 300 ml whole milk, well chilled
• 2 scoops vanilla or kulfi ice cream
• 1 tbsp pistachios, sliced

Method

1. Soak the basil seeds in the water for 15 min, until each one is wrapped in a soft, clear jelly.
2. Meanwhile cook the noodles in boiling water for 3–4 min (or as the packet says) until soft. Drain, rinse under cold water and cut into short lengths.
3. Stir 1 tbsp of the rose syrup into the cold milk.
4. Pour 1 tbsp rose syrup into the bottom of each tall glass. Add a spoonful of basil seeds and a layer of noodles, then pour in the rose milk to fill the glasses about three-quarters full.
5. Top each with a scoop of ice cream, scatter with pistachios and serve with a long spoon and a straw.

Tips

• Sweet basil seeds (sabja or tukmaria) are sold in South Asian shops; chia seeds are a reasonable stand-in.
• Many falooda sev are made from cornflour, but some contain wheat, so check the pack if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Ministry of Curry Hebbar's Kitchen