In hot water,add instant jelly & mix well, pour in a dish, let it cool & refrigerate until set.
Cut jelly into small cubes & set aside.
In a kettle, add water & bring it to boil.
Add tapioca sago, mix well & cook on medium flame for 13-14 minutes or until transparent then strain & set aside.
In a cup, add basil seeds, water & let it soak for 5-6 minutes & set aside.
In a jug, add milk, rose syrup, condensed milk, whisk well & set aside.
In a jug, add ice cubes, coloured jelly cubes, cooked tapioca sago, soaked basil seeds & prepared milk, mix well & serve!