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Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
The first time I tried this electric pink noodle dessert-meets-ice cream sundae was at Bombay Bhel restaurant in Mississauga, Ont., when I was a child. What a delight: the slip of cold noodles, the crunch of black basil seeds, and whole milk and vanilla ice cream to mix it all together. While rose syrup is commonly used in falooda, you can swap it for strawberry syrup if you wish. —Chantal Braganza
1 85-g pkg strawberry gelatin
¼ cup sweet basil seeds (see tip)
1 cup cooked rice vermicelli noodles, soaked in cold water
½ cup rose syrup, such as Rooh Afza, divided (see tip)
4 cups cold 3.25% or evaporated milk, divided
4 scoops vanilla ice cream
¼ cup pistachios, roughly chopped
1 tbsp edible dried rose petals (optional)
Prepare strawberry gelatin following package directions, then refrigerate until set. Once set, cut jelly into 1-in. squares and chill until ready to use.
Stir sweet basil seeds with ½ cup water in a medium bowl. Let stand until seeds develop a gel-like consistency, about 15 min.
Meanwhile, drain cooked vermicelli, then use kitchen shears to snip into manageable pieces that can be slurped through a straw.
To assemble, pour 2 tbsp rose syrup in each of 4 tall glasses or sundae cups. Top each with ½ cup milk. Stir gently to create an ombré effect without completely mixing syrup into milk. Layer each glass with ¼ cup vermicelli, 1 tbsp sweet basil seeds and ½ cup gelatin cubes, alternating each layer with 2 ½ tbsp milk.
Top with a big scoop of ice cream and garnish with chopped pistachios and rose petals, if desired. Serve immediately.