Boil china grass in water and dissolve it completely.
Pour this mixture to sweetened rose syrup and refrigerate for 2 hours to get the jelly base. Alternatively you can also use mango syrup. After 2 hours you get the jelly. Crush them into small pieces.
Take 3/4 th of a mango cut into pieces and add 2 spoons of sugar to it and blend to a fine puree. Reserve the remaining mango pieces for adding in the falooda.
Boil nylon vermicelli for 5 minutes in water and run it through cold water, drain excess water and set aside
Add 2 spoons of sugar to boiled milk and refrigerate for atleast 1 hour. Soak sabja seeds in water for about 30 minutes in water and drain the excess water.
Keep all the ingredients ready to assemble the falooda
Take a serving glass and layer it with crushed jelly that we have made, followed by boiled vermicelli. Add 2 spoons of mango puree.
Add some sabja seeds followed by some sweetened chilled milk.
Add a scoop of vanilla ice cream/mango ice cream and some chopped pistas and chopped mangoes. Repeat another layer. Top it with cherry candy.
Serve chilled.
