1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar

Method:

• Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
• Set aside.
• Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
• Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
• Remove from heat; add the rose syrup and the almond slivers.
• Transfer into kulfi moulds and freeze for eight hours at least.
• De-mould the kulfi and serve.