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Gulabi Narial Kheer

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Ingredients

25 g Brown & Polson Custard Powder
50 g Fresh Rose Petals
500 ml Coconut Milk
500 ml Milk
250 g Sugar
50 ml Ghee
100 g Cashew
50 g Fresh Grated Coconut
1 pinch Cardamom Powder

Preparation

Select any scented variety of roses. Pluck the petals. Boil Milk along with rose petals, till it reduces to half, Add Sugar, Cardamom powder, and thicken with Brown & Polson Custard Powder and boil further till it is of thick Consistency.
Remove from fire add the fresh coconut milk and grated coconut. Stir well.
In a separate pan heat ghee and fry the cashews till golden brown and garnish the kheer. Serve hot or cold.

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