Directions
• Take a heavy bottom pan adds full fat milk and cook on high flame.
• Add heavy cream, rosewater and rose syrup.
• Let the mixture come to boil and then simmer it.
• Add grated khoya and milk powder. Cook it further.
• Now add sugar, chopped nuts, chopped dried cranberry and saffron.
• Remove from heat and cool it.
• Pour it into kulfi molds and freeze it for 5 to 7 hours.
• Garnish with fresh rose.
4 servings