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