firstly, in a large kadai take 4 cup water and add ½ cup sabudana.

stir and boil for 10 minutes stirring in between.

continue to boil until the sabudana turns translucent.

drain off the sabudana once it is cooked completely.

now rinse with cold water. this helps to rinse off excess starch and prevents from sticking.

sabudana pearls are ready. keep aside.

firstly, in a large kadai take 3 cup milk.

stir and boil until the milk reduces slightly.

cool the milk completely. recommend chilling the milk as it gives a good flavour.

now add 2 tbsp 2 tbsp rooh afza and mix well.

finally, rose milk is ready. you can adjust the concentration of rooh afza to your choice.

take a tall glass, and add 1 tbsp rooh afza and 2 tbsp sabja.

now add 2 tbsp prepared sago pearls and 2 tbsp strawberry jelly.

further add 2 tbsp nuts and 2 tbsp tutti frutti.

pour in 1 cup chilled rose milk and stir gently.

further scoop in 1 scoop vanilla ice cream.

garnish with chopped nuts, tutti frutti and cherry.

finally, enjoy sabudana falooda or sago falooda with more rooh afza.