Faluda Ice Cream

1/2 cup fine rice vermicelli
1 glass chilled milk - use the glass (preferably a tall one) you will use to serve the Falooda, to measure the milk
1/2 cup pistachios, shells and skins removed
1/2 cup almonds, blanched/ skins removed
2 tsps sugar, ground to a fine powder
3 tbsps Basil seeds - Sabza
6 tbsps rose syrup
2 scoops ice cream of your choice/ Kulfi

METHOD:

Cook the vermicelli like you would pasta - in boiling water and till cooked yet all dented! Strain and keep aside to cool. Then chill in refrigerator till needed.

Keep aside a few almonds and pistachios - about 6-8 each - and cut into thin slivers. Keep aside to use as a garnish later.

Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator.

Put the the basil/ Sabza seeds in a bowl and pour enough water over them to completely submerge. They will soon start to swell and look transparent with a small dot-like, black center! Strain and keep aside in a small bowl.

To assemble the Shahi Falooda: Frost 2 tall glasses. In each glass, put half the vermicelli, half the pre-soaked Sabza seeds. Now pour in half the milk over them. Put just under half the rose syrup (keep a little for garnishing with) in each glass and mix well. Add a scoop of ice cream/ Kulfi to this and drizzle with some more rose syrup. Garnish with slivered almonds and pistachios. Add a straw and long-handled spoon and serve!