Badam aur gulkand ki kulfi

Ingredients:

200 gm almonds

40 gm rose petals

1.5 litre milk (full fat)

80 gm dried whole milk (unsweetened)

70 gm sugar

A few strands of saffron

Method:

Blanch and peel the almonds and make a paste of 90 per cent of the almonds. Clean and soak rose petals in water and cook them in sugar till thick. Dissolve the saffron in a small bowl of warm milk to extract its flavour. Then boil the milk and reduce to 40 per cent, add grated dried whole milk, almond paste, sugar and saffron extract. Cook till dried whole milk is dissolved.

Pour the mixture in kulti cones, add cooked rose petals, sliced almond and freeze it. Serve with falooda and rabri.

1/2 tsp cardamom powder

1 tbsp rose water

Method:

Chop the almonds iinely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and cab