Cook the falooda sev and drain. Wash nicely for the strands to stay separate. Cool completely.
Combine the milk, chocolate powder and sugar and mix well.
Take three tall glasses for layering. Put some chocolate sauce at the rim so that it floats down into the glass.
Divide the sev into the three glasses equally.
Next top with the puffed up basil seeds, then with cornflakes, cashewnuts and tutti fruti.
Slowly pour the cold chocolate mixture on top, equally into three glasses.
Top with the scoop of ice cream and put more chocolate sauce on top.
Serve immediately and enjoy!