Falooda

For the falooda jelly, place the water, falooda powder and pink food colouring in a small saucepan on a medium heat and bring to the boil. Pour into a heatproof dish and leave to set until firm. 

Soak the basil seeds in the water for 30 minutes – they will start to swell up. Drain through a tea strainer to remove excess water and set aside. 

Pour the milk into a large saucepan on a medium heat and bring to the boil. Add the sugar and boil for 1 minute, stirring all the time so that the milk doesn’t stick to the pan and burn. Once boiled, cool and chill in the fridge for 1 hour. 

Add the cream and ground cardamom to the chilled milk and whisk together. Grate the falooda jelly using a coarse grater. 

Divide the rose syrup between 2 tall glasses and add the soaked vermicelli and basil seeds. Pour in the milk, which will change the colour to a subtle pink. Add 1 tablespoon of grated falooda jelly to each glass, then top with the ice cream and chopped nuts, and drizzle a little rose syrup on top to decorate. 

TIP: Rose syrup can be quite sweet, so adjust the amount of sugar you add to the milk accordingly. 

TIP: If you are short on time, you don’t have to boil the milk but it does give the falooda a richer, thicker and creamier taste.