Soak basil seeds (sabja) in water for 10–15 minutes until they swell.
Boil falooda sev (vermicelli) according to instructions, then rinse with cold water and set aside.
In a tall glass, add 1–2 tablespoons of rose syrup.
Layer soaked basil seeds over the syrup.
Add cooked falooda sev evenly.
Pour chilled sweetened milk over the layers.
Top with a scoop of vanilla ice cream.
Garnish with chopped nuts and a drizzle of rose syrup.
Serve immediately chilled with a spoon and straw.