Makes 1 serving (multiply quantities as required)


  • 200 ml almond milk
  • 1 tsp basil seeds (takmuria)
  • 1 tsp vermicelli (faluda sev)
  • 1 tbsp rose syrup
  • 1 scoop vegan vanilla ice cream (e.g. Swedish Glace)


  1. Soak basil seeds in approximately 30 ml cold water for at least an hour.
  2. Cook vermicelli according to package instructions.
  3. In a glass, add soaked basil seeds and cooked vermicelli. Add the rose syrup and almond milk.
  4. Top with the scoop of vegan vanilla ice cream.
  5. Serve immediately.

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