Soak the falooda vermicelli in 2 cups of water (overnight)
Next boil the vermicelli in the same water, if the water has reduced add more, about 1 cup of water.
Boil until the vermicelli have become soft, jelly like and have started dissolving a bit and there is little water left.
Then add about 3 cups of warm milk, sugar to suit your taste and any essence, I used Rose Sherbet.
Cook until the mixture begins to thicken a bit and the vermicelli have completely dissolved.
Remove from heat and let it cool.
Once cooled, pour in serving bowls and refrigerate.