Arrowroot - 80 gm.
Water - 960 ml.
Sugar syrup - 240 ml.
Red colouring - a drops.
Vetivier essence -2drops.
Milk - 480 ml.
Kulfi -4 nos.(Indian ice cream)
Basil seeds - 10 gm.
(soaked in water)
Mixed nuts - 16 gm.
(almonds, cashewnuts, pistachio)

Mix arrowroot with water and strain. Heat on fire and continue stirring till thick. Immediately pour into a falooda or spaghetti maker and press out the falooda in ice cold water. Keep aside.
Mix vetivier essence and red colouring with sugar syrup. In a glass bowl or tumbler, pour a little sugar syrup and the basil seeds. Add milk and falooda. Top with kulfi cone (or preferred ice cream) and decorate with dry cherries and nuts.
Time taken -- 1 hr.
Serves -- 4.