Soak the basil seeds on enough water for about 30 min. When swelled, drain them and keep them aside.
Boil the vermicelli in water, just like noodles. Once cooked, rinse them in water and keep them aside. Chop them about three inches.
In four tall serving glasses each, first add chilled milk along with 1-2 tbsp of rose syrup. Stir until fully mixed.
Add one tbsp of basil seeds to each of the glasses, along with one and a half tbsp of vermicelli. Stir until fully mixed.
Add one scoop of vanilla ice cream to each of the four glasses.
Garnish the falooda shake with crushed pistachios and cashews, or almonds