In a non-stick pan, add ½ cup corn flour, 2 tbsp sugar and 1+1/4 cup water.mix well to form a smooth and lump-free mixture.

Turn the heat on and cook the liquid on medium to low heat stirring it continuously.

Mixture start coming together to form a dough ball, leaving the sides of the pan. It will look glossy. Turn the heat off.

Ready chakli maker with attached small holes plate.

Instantly transfer the corn flour dough to the greased chakli maker. Close the lid of chakli maker.

Now start circular motion of chakli maker over the bowl of cold water.

The dough will come out in the form of thin noodles and fall into cold water.

Keep the bowl of falooda sev in refrigerator for 15 minutes so that the falooda sev would set properly.

In a bowl, soak 1 tbsp subja seeds with 1 cup water for 30 minutes.

In a sauce pan, take 2 cup milk and bring it to boil. Milk thickens.

Cook milk at room temperature and add 2 tbsp rose syrup in it. Mix well and chill rose milk 30 minutes in refrigerator.

In a tall glass, first add 2 tbsp rose jelly at the bottom. Spread 1 tsp rose syrup around the glass.

Then add socked subja seed on the top of jelly.

Then add a layer of cooked falooda sev.

Now add chilled rose milk. This will come to ¾ of the glass.

Now scoop vanilla ice-cream on top of milk.

Garnish with rose jelly and almond and pistachio slits.

Serve chilled.