Ingredients

• 1 packet Falooda sev (looks like yellow thin noodles)
• 2 - 3 cups - Cold/Chilled milk
• 1 tbsp - Subja/Takmuria
• 1 cup - Rose syrup (Sharbat Rooh Afza bottle)
• 1/2l Vanilla ice cream
• Whipped cream can (optional)
• 10 nos Cherry (optional)

How to Make Rooh Afza Falooda

• Cook falooda sev as per instructions on the packet or cook it in a vessel covered with water.
• Once it starts boiling, wait for 4 - 5 minutes, drain and keep aside.
• Soak cleaned subja seeds in 3 cups of water for 30 minutes by the end of which, the seeds will turn into big sticky seeds.
• Drain the water in a colander.
• Chill in refrigerator which is optional.
• Arrange the glasses in which the faluda is to be served.
• Add 2 tbsp of sev.
• Top with 1 - 2 tsp of subja seeds.
• Pour 2 tbsp of syrup on top of that.
• Tilt glass a bit and pour milk to 1/2 level, carefully.
• Do not disturb the base layers, while pouring.
• Top with 1 - 2 scoops of vanilla icecream.
• Add whipped cream on top.
• Pour a little rose syrup on top and place a cherry on top of that.
• Serve with long handled spoons and straw.
• Add more Rose Syrup, for getting desired sweetness.
• Takmuria seeds form an excellent intestinal cooling agent in the summer season.