Take a handful of fine vermicelli, boil water and add to it. Water should be little more than the immersing level.

Cook until soft. Rinse it well, drain and set aside.

Soak sabja seeds in water, strain and set aside.

Chop jellies roughly, set aside.

Boil milk, let it simmer for 15mins or until slightly thick, switch off and set aside to cool.

Take milk in a bowl, add rose syrup. My rose syrup had sugar in it so I didn’t add sugar. If you are adding rose essence then add sugar. Mix well, transfer to a jug.

Chill rose milk, chill the serving glass at least 30mins before assembling. Get ready with your ingredients.

First add a layer of jelly at the bottom.

Then add rose syrup.

Then add a layer of cooked vermicelli.

Then add a layer of sabja.

Now add chilled rose milk. This will come to 3/4th of the glass.

Now scoop vanilla ice cream and add it.

Garnish with rose jelly.

Serve Rose Falooda chilled.