Drain and wash with cold water.
Drain the soaked sabja seeds.
Bring the milk to a boil and add sugar.
Simmer it for a few minutes to thicken it slightly.
Cool it to room temperature and then chill in the fridge.
To serve, take 2 dessert glasses.
Pour 10 ml rose syrup into each glass.
Slowly, add the sev in both glasses equally.
Next, add the sabja seeds.
Pour the chilled milk into each glass.
Lastly, add 1 tablespoon of vanilla ice cream scoop in each glass.
Garnish with the chopped cashew nuts, pistas, raisins, and tutti-frutti.
Serve them chilled.
Change the flavour of the topped ice cream for variation in taste.