Ingredients
2 cups mango puree (fresh or canned) 
2 cups milk (chilled) 
1/4 cup vermicelli (cooked and cooled) 
1/4 cup basil seeds (sabja seeds, soaked) 
1/4 cup mango chunks
2 scoops vanilla or mango ice cream 
1–2 tablespoons rose syrup 
(optional)
Sugar (to taste) 
Crushed pistachios (for garnish) 
Directions:
Prepare the Ingredients:
Soak basil seeds in water for 10–15 minutes until they swell. Drain and set aside.
Cook vermicelli according to package instructions, rinse under cold water, and set aside.
Blend the Mango Base:
Blend mango puree with chilled milk and sugar (if needed) until smooth. Chill the mixture in the refrigerator.
Assemble the Falooda:
In a tall glass, add 1–2 tablespoons of cooked vermicelli.
Layer with 1–2 tablespoons of soaked basil seeds.
Pour the chilled mango milk mixture into the glass until it’s about 3/4 full.
Top and Garnish:
Add a scoop of vanilla or mango ice cream on top.
Drizzle rose syrup over the ice cream, if desired.
Garnish with mango chunks and crushed pistachios.
Serve immediately with a straw and a spoon to enjoy all the layers of this delicious dessert drink!