Boil milk with sugar added.
Boil and strain the falooda sev too.
Prepare the jelly as per the instructions well ahead to allow it to set properly.
Soak the sabza seeds in about half a cup of water.
After the milk gets cooled down completely, add in the rose syrup and chill in the refrigerator.
Now comes the assembling part, take 3 tall glasses.
Start by adding the basil seeds first, divide them equally among the three glasses.
Next, add the falooda sev.
Followed by the jelly cut into pieces.
Now pour in the cooled rose flavoured milk right to the brim of each glass.
Finish it off by adding a generous scoop of vanilla icecream in each and sprinkled with blanched and slivered nuts of choice.
Serve this shahi falooda extremely chilled for that refreshing sheer nostalgic indulgence.
