Boil a litre of milk. And let it reduce on low flame. Keep on stirring at regular intervals.

When you see the milk has boiled and reduced a little add in the gulkand, rose water and the red colour. keep on stirring and scraping the reducing milk.

you need to be cautious and keep on scraping the sides at regular intervals. This not only stops the milk from burning but also adds the caramelised creamy bits back to the milk helping us make a rich rabdi.

When the milk reduces to half of the original quantity add in the sugar, cardamom powder, sliced pistachios and a pinch of salt.

mix and scrape well for next 5-10 mins. remove from heat and let it cool until it gets a little warm now mix in the fresh cream, rose petals and crushed papad churi.

Pour the thick milk in the kulfi moulds and freeze for -10 hours or overnight to get a rich , creamy and interestingly chewy kulfi.