Take 1 tablespoon of basil (sabja) seeds and soak them in cold water for 15–20 minutes. Allow them to get fully swollen like in that perfect falooda texture.
Select ripe mangoes and puree into a smooth pulp. This provides a good, sweet taste without the addition of extra sugar.
Ensure the milk, mango pulp, and soaked basil seeds are chilled. This maintains the falooda cold and ensures that it does not melt at an early stage.
Begin with chocolate syrup, followed by basil seeds, cooked falooda sev, mango pulp, and cold milk. Repeat for additional layers. Reserve ice cream and nuts for the final layer.
Finish with a scoop of ice cream, chopped nuts, and a drizzle of light chocolate. The crunch and creaminess complement the chewy and juicy layers to perfection.