Ingredients
2 cups chilled milk
1 cup rose syrup/sherbet
1 Tbsp cornflour
1 Tbsp isabgol seeds (tukmaleha)
Ice cream to top it – optional
Iced water in a pan with a colander on top of it
Method
Mix the cornflour with one cup water and bring to a boil, then simmer, stirring all the time.
As soon as becomes translucent, take it off the heat.
In another pan place some iced water.
Transfer the cornflour paste on to the colander (filter or sieve) and press with the spoon so that the pressed paste falls into the iced water in shreds (long lines).
Keep aside for half an hour.
When ready to serve, take four glasses.
Divide the rose syrup into the glasses.
Pour the milk over this equally in the four glasses.
Add 1/4 cup crushed ice and top it with the isabgol seeds and falooda, which have been strained of the water.
Serve. (You can also serve it topped with a scoop of ice-cream)