• 1/4 cup walnuts soaked in 1 cup water, overnight, plus extra for garnish
  • 1 teaspoon rose syrup + 2 tablespoons rose syrup
  • 2 teaspoon basil seeds, soaked in water
  • 1/4 cup falooda sev (vermicelli)
  • 2 scoops vanilla ice cream
  • Dried rose petals for garnish


  1. Transfer the soaked walnuts to a blender and blend into a rough crumb consistency. Do not over blend, or you’ll start to make walnut butter.
  2. Add 1 cup water and blend for another 2 minutes until liquid is creamy and milky looking. Add 1 teaspoon rose syrup, and blend again. Refrigerate till ready to use.
  3. Boil 3 cups water. Cook the falooda sev as per the package instructions. Pour in a colander and rinse in cold water, drain all the water, and set aside.
  4. Add 1-2 tablespoons of rose syrup per glass at the bottom. Add 2 tablespoons of soaked basil seeds. 5. Add a layer of the cooked falooda sev. Sprinkle some chopped walnuts. Add the chilled rose walnut milk. Scoop vanilla ice cream on top. Garnish with rose petals and chopped walnuts. Serve immediately.