Soak takmaria in three tablespoon of water, then strain it
Make firm (hard) jello or water falooda and grate it
Make rose whipped cream, take one cup whip cream, and beat till lightly creamy, add rose essence, a tablespoon of icing sugar and pinch of red color and beat till peaks are formed, fill in the piping bag with star nozzle, can freeze it
Blend milk, rose syrup, vanilla ice cream and rose essence
In five glasses put equally takmaria/sabzaa, vermicelli and jello
Pour three quartre of the glass with rose milk then pipe in with rose whipped cream
Top up rose jello, rose petals with almond flakes
