Falooda

This is my 2nd month for SNC. The recipe for the month is FALOODA. I have great memories of Falooda. I had the best Falooda in Old city in Hyderabad... sad that I forgot the name of the joint where I had it...coz its been ages. Anyways, thanks to Minnie that I got to make this at home and it looked very easy. I dont know why I was searching for a good Falooda joint when I can make it at home.
I would have made this long back but I was searching for the Falooda sev/noodles and could not find anywhere. So I replaced it with MTR vermicelli(thin). It wasn't bad at all...
Before I proceed with the recipe, thanks Divya for such a wonderful event. It is all thanks to SNC that I am actually making this at home.
Here's recipe from Minnie(as it is, almost)

Ingredients:

Milk - 2 cups
Rooh Afza -2 tbsp
Saffron - 1/4 tsp
Pistachios - 8 - 10(chopped)
Chironji - 1 tbsp
MTR vermicelli - 1 handful
Water - 3 cups
Tukmaria(Basil)/Sabza seeds - 1/4 cup
Tutti Fruiti/cherries - for garnish(optional)
Ice cream(I used Strawberry and Vanilla) - 2 scoops

Method:

Add 2 tbsp rose syrup(rooh afza) in one cup of milk and chill. Place it in the refrigerator until ready to use.

Soak tukmaria/Sabza seeds in one cup of water till they are plump. Typically takes one hour and you can do this a week in advance.

Warm 1 cup of milk, soak saffron, cover and chill for at least one hour or till ready to use.

Boil vermicelli/ falooda sev in water till soft. Drain water. Immerse them in saffron soaked milk and refrigerate.

Add 2 tbsp rose syrup(rooh afza) in one cup of milk and chill. Place it in the refrigerator until ready to use.
Soak tukmaria/Sabza seeds in one cup of water till they are plump. Typically takes one hour and you can do this a week in advance.
Warm 1 cup of milk, soak saffron, cover and chill for at least one hour or till ready to use.
Boil vermicelli/ falooda sev in water till soft. Drain water. Immerse them in saffron soaked milk and refrigerate.

To serve:

In a tall glass, add the chilled rose milk. Layer it with sabza seeds. Next add the vermicelli and the saffron milk. Finally add two scoops of ice cream . Garnish it with tutty-fruity, nuts, cherries.
You can drizzle rooh afza as well as a garnish.

I am part of Southern Group.