• Cut open the ready mix packet of rose falooda on a plate. It includes sabza/takmaria/sweet basil seeds, rose flavoured Sugar, Vermicelli (Wheat Semolina) and edible maize starch.
• The amount of sabza seeds provided in the packet were way too less, so I soaked more of it separate and then added to falooda.
• So, soak sabza seeds in enough water for around 30 minutes.
• Meanwhile, take 1 litre of milk in a heavy bottom vessel, add 1 glass water (around 200 ml) and bring it to boil.
• Next add contents of ready to mix Falooda pack into the milk. Stir continuously so that it doesn't stick to bottom.
• Cook it for about 12 to 15 minutes stirring at the regular intervals until the mixture becomes creamy.
• Tranfer in a bowl and keep aside to cool.

To make mango jelly

• Prepare jelly as per the instructions given on the packet. Chill this in the fridge. Cut in to pieces and use accordingly.

My preferred way to make layers of faluda

• First pour Rooh afza syrup/Rose sharbat on the wall of the glass. Swirl it to make pattern.
• Rest this glass in the freezer for 10 minutes so that it sticks well and makes nice pattern on the glass.
• After that, remove the glass and at the bottom first add soaked sabja seeds, followed by a layer of cooked milk mixture that contains the all other ingredients.
• Next top it again with soaked sabza, cooked milk mixture and some mango jelly pieces. .
• Top it with chopped dry fruits of your choice
• Finish it with scoop of vanilla ice cream and garnish it with tutti frutti or dry fruits.