• Soak the Sabja seeds in 3-4 tablespoons of water.
• It will swell up in about 20 minutes.
• Cook the vermicelli as per the instruction on the packet.
• Drain the water and add 1 tbsp rose syrup and keep aside.

Assemble

• In a dessert, jar add  2 tsp. of soaked sabja seeds.
• Top it with 1 tbsp. of rose syrup.
• Next, add 3 tbsp. of the cooked vermicelli.
• Add scoops of coconut ice cream.
• Add the soaked sabja, vermicelli and rose syrup.
• Garnish with dried rose petals, chopped almonds and pistachios
• Serve immediately.