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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