Falooda

Jellies: 2-3 colors
Milk: 1 cup
Corn Flour: 1/4 tsp (to make thick)
Basil Seeds (Tukh Malanga): 1/2 tsp
Vermicelli: 6 to 8 sticks (broken into one inch size)
Raisins: few
Rose Food Color: 1/2 tsp
Rooh Afza Syrup: 1 tbsp
Vanilla Ice Cream: 2 scoops
Vanilla Ice Cream: 2 scoops (for decoration)
Almonds: 4 to 5 (cut lengthwise)
Pistachios: 4 to 5 (cut lengthwise)

METHOD:

Soak basil seeds in plain water for 30 minutes.
Boil milk in a pan; while boiling add cornflour dissolved in some water, vermicelli sticks, almonds and pistachios.
Cook on low flame until it becomes slightly thick.
Once thickened, remove from the stove and cool down to the room temperature.
Then add raisins, rose color, rooh afza, 2 scoop vanilla ice cream and basil seeds.
Mix and store in the refrigerator for some time.
Now set jelly in the glass with layers and pour the milk.
Decorate with vanilla scoops and jelly.
Delicious falooda is ready. Serve and enjoy.

See how to make falooda in Urdu