Recipe in English:Ingredients:Prepare Kulfi:-Doodh (Milk) 1 & ½ litre-Cheeni (Sugar) ½ Cup-Elaichi powder (Cardamom powder) ½ tsp-Rose water 1 tbs-Badam (Almonds) 50 gms (blanched,peeled and chopped)-Khoa 100 gms-Cream 6 tbsFalooda Sev/Corn flour vermicelli:-Pani (Water) 1 & ½ Cups-Cheeni (Sugar) 1 & ½ tbs-Corn flour ½ Cup-Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water-Pani (Water) as requiredAssembling:-Chopped almonds -Kulfi -Falooda sev-Rose syrup-Chilled thick milk -Colored jelly -Falooda sev-Rose syrup-Tukh malanga (basil leaves)-Kulfa slices-Chilled thick milk -Dry fruit Directions:Prepare Kulfi:-In pot,add milk,sugar and cook until milk is reduced to half and keep stirring in between.-Take out half of the milk and refrigerate.-Add cardamom powder,rose water,almonds and khoa,mix well & cook for 5 minutes.-Put the mixture in jar,add cream and mix well.-Let the mixture cool and refrigerate for 2 hours.-Pour the mixture in container,cover and freeze for 6-8 hours.-Pour the mixure into kulfi molds and freeze for 6-8 hours.Falooda Sev/Corn flour vermicelli:-In saucepan,add water,sugar,corn flour and mix well.-Turn on the flame and keep stirring until it becomes transparent,thick and glossy.-Put the cornflour mixture in squeeze bottle/piping bag,press the hot corn flour 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 and soak in water for 30 minutes.Assembling:-On serving plate,add chopped almonds,kulfi,falooda sev,rose syrup,chilled thick milk & serve.-On serving glass,add colored jelly cubes,falooda sev,drizzle rose syrup,basil seeds,kulfa slices, pistachio, chilled thick milk and garnish with dry fruit & serve.Recipe in Urdu:Ajza:Prepare Kulfi:-Doodh (Milk) 1 & ½ litre-Cheeni (Sugar) ½ Cup-Elaichi powder (Cardamom powder) ½ tsp-Rose water 1 tbs-Badam (Almonds) 50 gms (blanched,peeled and chopped)-Khoa 100 gms-Cream 6 tbsFalooda Sev/Corn flour vermicelli:-Pani (Water) 1 & ½ Cups-Cheeni (Sugar) 1 & ½ tbs-Corn flour ½ Cup-Tukh malanga (Basil leaves) 1 & ½ tbs soaked in water-Pani (Water) as requiredAssembling:-Chopped almonds -Kulfi -Falooda sev-Rose syrup-Chilled thick milk -Colored jelly -Falooda sev-Rose syrup-Tukh malanga (basil leaves)-Kulfa slices-Chilled thick milk -Dry fruit Directions:-Pot mein doodh aur cheeni dal ker paka lein yahan tak ka doodh adha reh jaye aur musalsal chamcha chalatay rahein.-Adha doodh nikla ker lein aur refrigerate ker lein.-Elaichi powder,rose water,badam aur khoa dal ker ache tarha mix ker lein aur 5 miutes kliya paka lein.-Mixture ko jar mein dal dein,cream shamil karein aur ache tarhan mix ker lein.-Mixture ko thanda ker lein aur 2 hour kliya refrigerate ker lein.-Mixture ko container mein dal dein,dhak ker 6-8 hours kliya freeze ker lein.-Mixture ko kulfi molds mein pour ker dein aur 6-8 hour kliya freeze ker lein.-Glass mein tukh malanga dal ker 30 minutes kliya pani mein bheego dein.-Saucepan mein pani,cheeni aur corn flour dal ker ache tarhan mix ker lein.Falooda Sev/Corn flour vermicelli:-Chulhay ko on ker lein aur musalsal chamcha chalatay rahein yahan tak ka mixture transparent,garha aur glossy ho jaye.-Corn flour mixture ko squeeze bottle/piping bag mein dal dein,bottle ko press ker ka hot corn flour mixture ko thanday pani mein squeeze ker lein aur noodles strands ko thanday pani mein bheega rehnay dein.-Glass mein tukh malanga dal ker 30 minutes kliya pani mein bheego dein.Assembling:-Serving palte mein chopped badam,kulfi,falooda sev,rose syrup aur chilled thick milk dal ker serve karein.-Serving glass mein colored jelly cubes,falooda sev,rose syrup,tukh malanga,kulfa slices,pista aur chilled thick milk dal dein aur dry fruit sa garnish ker ka serve karein.