20 gram sabja seeds
15ml favourite rose syrup
35 gram vermicelli for falooda
50 gram homemade khoya rose ice cream
4 small rose petals
5 gram gulkhand
40 gram Kulfi cream
2 gram dry pomelo dices
2 gram roasted pistachio
2 gram roasted almond
In a margarita glass, pour each of the ingredients listed above according to their quantity.
Khoya rose ice cream: 250 gram fresh cream; 250 gram milk; 100 gram khoya; 200 gram milk maid; 15 saffron stems; 5 gram pistachio flakes; 50 gram rose syrup.
Boil milk and cream together. Add powdered khoya and milk maid and reduce to a good consistency. Add the rest of ingredients and keep the mixture in the freezer and mix it every 10 minutes to have a good consistency. Repeat the process atleast 4 times.
Add the ice cream on top of the mixture. Garnish with some rose petals, almond and pistachio slivers and serve chilled.