Ingredients:
-Tukh malanga (Basil seeds) 1 & ½ tbs
-Pani (Water) as required
-Cheeni (Sugar) 1/3 Cup
-Pani (Water) 1 tbs
-Doodh (Milk) 1 litre
-Hari elaichi (Green cardamom) 2-3
-Rose water 2-3 tbs
Assembling:
-Soaked basil seeds
-Ice cubes crushed
-Condensed milk
-Rose syrup
-Falooda Sev
-Badam & Pista (Almonds & Pistachios) crushed
-Walls king kulfa
-Prepared milk
-Badam & Pista (Almonds & Pistachios) crushed
Directions:
-In glass,add basil leaves,water,mix and soak for 20 minutes & refrigerate until use.
-In wok,add sugar,water and cook on very low flame for 12-15 minutes or until caramelized (don’t stir).
-Add milk,mix well and bring it to boil.
-Add green cardamom and mix well.
-Add rose water,mix well and cook until milk is reduced to half & thickens and keep stirring in between.
-Let the mixture cool and refrigerate for 2 hours.
Assembling:
-In serving glass,add basil seeds,ice cubes crushed,condensed milk,rose syrup,falooda sev,almonds & pistachios,king kulfa scoops,prepared milk,almonds & pistachios & serve!