Rose Kheer

1. 1

   Select any scented variety of roses. Pluck all the petals discarding the stigma (the central portion) and set aside.

2. 2

   Boil the milk along with the rose petals ( leave the petals whole), till it reduces to half. Boil on a low flame in a heavy-bottomed pan to ensure the milk doesn't burn.

3. 3

   Add one cup of sugar and boil till its consistency is thick.

4. 4

   Cool and then refrigerate for at least one hour before you serve.

5. 5

   Garnish with some more rose petals just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.