• Boil falooda vermicelli as per package instructions. Drain all the water out and let it sit in the strainer for some time.
• Soak 2 tbsp of tukmaria/basil seeds/chia seeds in a 1 cup of lukewarm milk for 45 min. Make sure you mix the seeds in milk very well so they do not get lumpy. Keep mixing every few min with fork or beat it as if you are beating eggs. Once the seeds are well expanded and milk comes to room temp or even a bit cold, add ¼ cup of rose syrup. Mix well and keep it aside. Do not add rose syrup in warm milk mixture.
  
• Make cake as per box direction with an addition of rose water and cardamom powder. Let it cool down completely.
  

Make the frosting

• Start whipping the cold whipping cream in a standing mixer or handy mixer until it starts to peak just a little.
• Add rose water, cardamom powder and powdered sugar. Keep whipping until the frosting holds stiff peaks.
• Keep it refrigerated until it's time to use it. Do not make it ahead of time as it will start to get runny

Dress/Frost the came

• Cut it in half to make two tiers. Separate two layers.
  
• Spread half of the tukmaria/basil seeds/chia seeds mix on the bottom layer.
  
• Top it with ¼ cup of Coarsely Ground Cashew.
• Top it with ¼ cup of Coarsely Ground Pistachio.
• Top it with ¼ cup of raisins.
  
• Spread half of the whipping cream, not too thin or not too thick layer.
  
• Top that with prepared vermiceli.
  
• Top it with rest of the tukmaria/basil seeds/chia seeds mix. Do not over spread it since it might make the cake runny.
  
• Top that with the other cake tier, the cut side down.
  
• Frost it with rest of the whip cream frosting.
• Garnish it with some Coarsely Ground Pistachio and cashew, left over chia seed mixture (do not pour too much as it will make your cake runny) and anything else you like!!
• Let it cool down for few hours before serving! It is best to serve it with some vanilla ice cream and tiny rose syrup drizzle on each slice of cake!!