Falooda

Method

1. 1 Soak the basil seeds in cold water for 15 minutes until they swell and reveal their inner layer.
2. 2 Boil the mung bean vermicelli for 4 minutes, rinse with cold water, drain, and refrigerate.
3. 3 Heat the fresh milk with sugar for 5 minutes, let it cool, then add rose water and refrigerate for 20 minutes.
4. 4 Pour rose syrup to the bottom of the glass, then layer with basil seeds and vermicelli, and finally pour in cold milk.
5. 5 Spread the ice cream on top, sprinkle with sliced cashews, and serve immediately with a long spoon.