INGREDIENTS
- Full cream Milk - 5 cups
- Sugar - 1/2 cup
- Gulkand / Sweet Rose petal Preserve - 3 tbsp
- Rose essence - 1 tsp
- Crushed Pistachios - 2 tbsp
INSTRUCTIONS
- Grind gulkand with little milk to make a paste.
- Heat remaining milk in a wide pan on SUNFLAME OPTRA 3B SS.
- When it starts boiling, reduce the flame and let it simmer for 15-20 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.
- Now add sugar and gulkand paste. Mix it well.
- Keep stirring and scraping from the sides till it starts thickening.
- Remove from flame, add rose essence and mix well.
- Transfer into serving bowls, garnish with crushed pistachios.
- Chill for an hour and serve.
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