1. Soak the tukmaria seeds in four cups of water in a small vessel the day before and place in the refrigerator.
2. Soak the wheat milk in a large vessel in two cups of water, half cup sugar, half cup rose water and when dissolved place over a medium flame. Stir non-stop till you get a thick glutinous gel. This will take 30 minutes to cook.

3. Keep prepared before hand a dekchi over which you can place a colander. Break two kilos of ice and place in the dekchi along with 2 cups of water. As soon as the wheat milk is cooked as thick as possible, place it in the colander and stir it with a ladle so that beads of wheat milk fall into the icy water and firm up immediately. If you do not use ice the beads will disintegrate and become a soggy mass. When all the mixture has been used up, place the vessel containing the beads in the refrigerator.
4. Take the milk, add sugar to it, mix and heat in a large vessel. Keep stirring till the milk thickens and remove after 20 minutes or so. Cool and refrigerate.
5. To assemble the Falooda, take 16 fancy, tall glasses. Place one tablespoon of swollen tukmaria seeds in each glass. Then place one tablespoon of wheat milk beads over the seeds. Then fill 1" of rose syrup in every glass. Pour milk in the glass till it is three-quarter full. Top with a scoop of ice-cream and serve.