5mlagar agar powderalso known as china grass (approximately 1 teaspoon)
15mlrose syrupapproximately 1 tablespoon
5mlrose waterapproximately 1 teaspoon
1litremilkwhole milk is preferred
125mlrose syrupapproximately 1/2 cup
300mlVanilla or strawberry ice cream
Put the basil seeds in a small bowl or cup and cover with cold water. Allow to soak for at least 30 minutes.
In a small pot add the china grass powder and pour over the hot water. Stir vigorously until dissolved and bring to the boil before adding 1 teaspoon of rose water and one tablespoon rose syrup. Let it cool, then cover and refrigerate until set.
Boil the milk and allow to cool, then decant into a jug and refrigerate.
Just before serving add the rose syrup to the milk and mix thoroughly to combine.
Grate the china grass into a bowl.
For each serving glass add 2 small scoops of ice cream, 1 teaspoon drained basil seeds and 1 teaspoon grated china grass.
Pour over the falooda milk and serve with a sprinkling of rose petals.
Agar agar values: 1 tsp (2 grams) powder = 1 tbs (4 grams) flakes = 12 threads (4 grams).
I used Middle Eastern rose syrup for this recipe. If you are using a Pakistani or Indian rose syrup check the sweetness after the first 90 ml of syrup as the taste and sweetness may vary. Also ensure that it is not a herbal rose syrup.