Mango Falooda with Vermicelli and Ice Cream

Soak the chia seeds and basil seeds in separate bowls of water for 15-20 minutes, or until swollen and jelly-like. Cook the vermicelli according to the package directions, then drain, rinse with cold water, and set aside to cool.

Dice the mangoes and set aside some pieces for layering and topping. Keep the tutti frutti, mixed nuts, saffron, milk, mango ice cream, and vanilla ice cream ready before assembling.

Blend the milk, mango ice cream, and a small pinch of saffron until smooth and pourable. Chill the mango milkshake briefly if you want a colder falooda.

In each tall serving glass, add a layer of soaked chia seeds and basil seeds, followed by a layer of cooked vermicelli. Add diced mango and tutti frutti, then pour in some of the mango milkshake.