Add sweet basil seeds to a small bowl of water and allow them to soak until they swell and develop a gelatinous texture, creating a cooling, jelly-like base for the falooda.

Boil water in a pan and cook the falooda sev until it becomes soft and tender. Once cooked, drain it and rinse under cold water to stop further cooking and prevent the strands from sticking together. Set aside for layering.

In a separate jug, combine chilled milk with rose syrup and mix thoroughly until the milk turns a uniform pink color and is infused with the sweet floral flavor. Adjust the mixture to achieve the desired richness and sweetness.

Begin assembling the falooda by adding a layer of soaked basil seeds at the bottom of a tall glass, forming the first textural component of the drink.

Add a layer of the cooked falooda sev on top of the basil seeds, ensuring an even spread to create the signature layered look.

Slowly pour the rose-infused milk over the basil seeds and sev, filling most of the glass while keeping the layers distinct.

Top the drink with a generous scoop of ice cream, which adds creaminess and balances the textures of the layers beneath.

Garnish with colorful tutti frutti, chopped nuts, or crushed pistachios to enhance both visual appeal and crunch.

Serve the falooda immediately with a straw and a long spoon to enjoy the combined flavors and textures while the drink is cold and refreshing.

For variation, you can drizzle extra rose syrup, or add jelly cubes or small pieces of kulfi to create a richer, more indulgent falooda experience.