in a small cup, take 2 tsp of sabja seeds.

next, add 1 cup of water and keep aside for 30 minutes.

sabja seeds will swell absorbing water. the seeds will turn jelly like coating.

firstly, boil a cup of water.

then add faluda sev and switch off the flame. you can alternatively use vermicelli if you do find falooda sev.

drain off the water once the faluda sev turns soft. keep aside.

first of all, in a thick bottomed vessel boil 1½ cup of full cream milk.

in addition, add 1 tsp of sugar and continue to boil for another minute.

cool down completely and refrigerate for 1 hour. or till they turn chilled completely.

firstly, in a tall glass add 2 tbsp of soaked sabja seeds.

further add cooked falooda sev and set with the help of spoon.

also add chopped mango pieces.

add rose syrup. adding rose syrup is optional, however adds more flavour.

additionally add jelly of mango flavour and level it up.

also add mango pulp or mango puree.

now slowly place the mango scoop ice-cream.

and garnish with chopped nuts and tutti frutti.

finally, serve mango falooda immediately else the ice cream will melt.