Soak sabja seeds/basil seeds in water for 30 minutes and keep it aside. Boil falooda sev for 1 minute in boiling water. Drain the water and keep it aside.
In a large bowl, whisk together wet ingredients and saffron until well combined. Place the strainer on top of the bowl, sift the dry ingredients directly onto the bowl.
Mix everything well. DO NOT over-mix. Transfer batter to a 12 x 18-inch pan. Place it into the preheated oven and bake.
This is a thin cake layer so it bakes quickly. Check doneness with a toothpick. Let it cool down. With a round cutter, make 38 rounds depending on the size of your glass. Set aside.
In a big bowl of your stand mixer add cold heavy whipping cream. Add the rose syrup and confectioner’s powdered sugar. Beat until it forms stiff peaks.