Preparing Falooda Sev:

Take 100gms Corn flour and 500ml water. Heat a deep pan and add 350ml water from the 500ml water and bring it to boil. To the remaining 150ml water add 100gms corn flour and mix well. When water is boiling add the corn flour mixture stirring all the while. Cook the mixture stirring till it thickens and becomes transparent.

Take a broad bowl and add water to it. Drop ice-cubes to chill the water in the broad bowl. Take a sev press and arrange the plate with which we usually make sev. Hold the sev press with a cloth. Spoon in the hot corn flour mixture into the mould and close the lid. Hold it firmly and press it in the chilled water. Now fill the mould again with the corn flour mixture and repeat the process of making corn sev in chilled water. Store the corn flour sev in Chilled Water till use. Place this falooda sev bowl in refrigerator so that water remains chilled.

Preparing Basil Seeds:

Take 1Tbsp of basil seeds into a deep bowl and add water to soak them. Soak the seeds for half an hour so that they are fully swollen.

Other Preparations:

Soak 1Tbsp of Pistachios in hot water for 15 minutes. After 15 minutes peel the skins and chop the pistachios.

Place the milk in refrigerator to chill. Add 6Tbsps of rose syrup to the chilled milk and mix well.

Strain the swollen basil seeds ina strainer and remove the water.

Remove the falooda sev from water with the help of a slotted ladle.

Bring out the hard ice-cream from the freezer to soften it.

Arranging:

Take a tall glass tumbler and add one or two scoops of ice-cream. Add swollen basil seeds and spread with a spoon to form a layer. Then add the falooda sev till the glass is half filled. Hold a spoon at an angle and pour the milk slowly over the spoon. Pouring the milk over the spoon will not disturb layers. Top it with one or two scoops of ice-cream. Pour a teaspoon of rose syrup on the ice-cream so that it spreads below forming a design. Garnish with chopped pistachios. Insert a spoon and a straw and serve immediately.