For Falooda:

Step1: Break the sewai(vermicelli) into small strands and soak in water with food colour.

Step2: Cook the sewai(vermicelli) with the water for 8-10 minutes, till the water evaporates.

Step3: When water fully evaporates means falooda is ready. Take out falooda in a bowl and you can refrigerate before serving.

For Rabri:

Step1: Boil the milk in a pan, during boil mix at regular intervals. Boil till the milk thickens to a little less than half its quantity.

Step2: Add sugar and green cardamom powder, boil the milk for a few more minutes. Remove from stove and cool completely. You can refrigerate the rabri.

Serve in individual glass and spoon with few falooda strands, 1 teaspoon soaked sabza seeds, rabri, dry fruits, crushed ice, fruits and roohafza, Repeat it in the second layer. Enjoy it! 🙂