In pot, add milk, sugar & cook, until milk is reduced, to half & keep stirring in between.....
Take out half of the milk, & refrigerate....
Add cardamom powder, rose water, almonds, khoya mix well & cook for 5 minutes.....
Put the mixture in jar, add cream & mix well.....
Let the mixture cool refrigerate for 2 hours....
Pour the mixture in container, cover & freeze for 6-8 hours....
Falooda sev/ cornflour vermicelli:-
In a saucepan, add water , sugar, corn flour & mix well....
Turn on the flame & keep stirring, until it becomes transparent, thick & glossy.....
Put the cornflour mixture in squeeze bottle/piping bag, press the hot cornflour mixture, though squeeze bottle into ice chilled Water such That the strands of noodles are immersed completely in the cold water.....
In glass add basil leaves, soak in water for 30 minutes.....
Assembling:-
On serving plate, add chopped almonds, kulfi, falooda sev, rose syrup, chilled milk & serve.....
On serving glass add colored jelly cubes, falooda sev, drizzle rose syrup, Basil seeds, kulfa slices, pistachios, chilled thick milk, garnish with dryfruit & serve....
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