Break the rice noodles into small pieces and put them in a medium-sized bowl. Boil 3 cups of water and pour it over the noodles. Stir to make sure the noodles aren't sticking to each other and set aside for 15 minutes.Soak the basil seeds in cups of room-temperature water and wait 15 minutes for the seeds to expand.Take four chilled serving glasses put ¼ cup of the red jelly in each one.Strain soaked basil seeds to remove excess water and add an equal portion to each glass on top of jelly.

Add in the strained and softened rice noodles next.
Drizzle the red-colored rose syrup over the noodles.
Top these with a scoop of the Kulfi. Pour ½ a cup of the half-and-half into each glass.
Garnish with the chopped pistachios and serve.