METHOD

• Cook the vermicelli like you would pasta - in boiling water and till cooked yet al dente! 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 using as a garnish later.
• Put the milk, powdered sugar, pistachios, almonds in a blender and blend till smooth. Chill in the refrigerator.
• Put 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 Special 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!