First take ½ tablespoon sabja seeds (sweet basil seeds) in a bowl. You can check for some
husks or stones if any and remove them. Then add water and stir.Soak the sabja seeds in the water for about 20 to 30 mins.

After 30 minutes, you will see the sabja seeds fully soaked and will look gelatinous.

Take water in a saucepan and turn the heat on medium. Add sugar, agar-agar powder, and rose syrup. 

Mix well and bring it to a simm

Let it simmer for 2 minutes or until everything is dissolved well.

Transfer this liquid to an pan and let it rest for 2 hours at room temperature.

Once it sets like jelly, cut it into small pieces. Keep it aside or store in the refrigerator in an airtight container to keep it chilled. This makes more amount of jelly than required for 4 servings.

Add condensed milk to milk.

Whisk it until well combined and keep in the fridge until needed. 

Bring water to a rolling boil in a saucepan. Add falooda sev and cook for around 5-7 minutes (or as per your package instructions). You can see the color is yellow but once cooked it turns white.

Once cooked drain and run it under cold water to stop the cooking process.

Cut into small pieces using kitchen scissors. 

You have all the elements ready to make falooda and you just have to assemble it in layers in tall glasses.

Add around 2 tablespoon of jelly to the bottom of the glass.

Add 2 tablespoon cooked sev on top.

Add 2 tablespoon sabja seeds on top.

Add 1 ½ tablespoon 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 serve.