For the rose jelly, warm 200ml water, the syrup and sugar in a pan
over a medium heat until the sugar has dissolved and the mixture
is steaming. Whisk in the agar to dissolve. Remove from the heat
and cool fully. Pour into a non-stick container. Chill for at
least 1 hr, or until set, then cut into small cubes.
Tip the chia or basil seeds into a small bowl and cover with 50ml
water. Leave to soak until they have swelled up, about 30 mins.
Meanwhile, break the falooda sev into 1.5cm pieces, then cook in a
pan of boiling water for 5 mins until soft. Drain and rinse under
cold water. Set aside. Combine the rose syrup and milk in a jug.
Chill until needed.
Spoon the rose jelly cubes into tall glasses, along with a few
teaspoons each of the soaked chia or basil seeds and falooda sev
or vermicelli. Top with ice cream, if you like, then pour over the
rose milk. Serve with long spoons and straws.
