Recipe Notes
- 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.