In a pot heat water and add corn flour, mix and cook until no lumps remain. Cook until the solution is thick and translucent.
Transfer this mixture into the vermicelli maker and make the vermicelli into the chilled water. Let it rest for 20-30 minutes. The vermicelli is ready.
In a pot heat milk and bring it to a boil. Add chocolate and cook until chocolate melts. Now add sugar and cook until sugar melts.
Add slurry gradually while mixing continuously to avoid lumps. Cook over low flame until thick in consistency.
Now transfer the chocolate mixture into kulfi mould, tap to release air bubbles and freeze it for 6 hours to overnight.
Place the mould partially in water until kulfi leaves the mould. Your kulfi is ready. Set aside.
In a bowl add water and chia seeds, mix well and let them rest for 10-15 minutes.
In a pan add cream and cooking chocolate, cook until chocolate melts. Now add sugar and cook until sugar melts over low flame. Set aside. Your chocolate sauce is ready.
In a glass add chocolate sauce, vermicelli, chia seeds, chocolate kulfi, chilled milk and garnish with almonds and chocolate chips. Your Chocolate Falooda is ready to serve.