Soak the tukmalinga seeds in one cup of water till all puffed. Store it in the refrigerator till ready to use.

Heat one cup of milk in a saucepan. Add the saffron strands and allow to boil till the strands gel in. Add in the sugar and mix well. Set aside to cool.

Cook the falooda sev in water till done. Sieve the sev and directly put it into the saffron infused milk. Store in the fridge till ready to use.

In the other cup of milk, mix in the rose syrup. Store this in the refrigerator as well.

Crush the nuts in a ziplock bag using a rolling pin. Set aside.

At the time of serving, bring out all the prepared ingredients in the fridge. In a bowl, first spread the sev from the saffron milk.

Add in 1/3rd of the saffron milk and 1/3rd of the rose milk. Scoop out 1/3 of the basil seeds and mix well into the mixture.

Chop a kulfi and place it in the center. Finally sprinkle the crushed nuts on the top.

Finally, all you need to do is - DEVOUR!!! :)