PREPARATION

1. In a blender, add 8 - 10 scoops vanilla ice cream, 80 grams rose petals, 20 grams almonds, 20 grams pistachios, 100 grams gulkand and blend until smooth.

2. Pour this mixture into a dish and freeze for 6 - 8 hours.

3. Take a pan, add 200 grams sugar, 180 milliliters water and stir well.

4. Add 1/4 teaspoon saffron and mix it well.

5. Bring it to a boil.

6. Turn off the heat and add 1 teaspoon rose water and mix it well.

7. Remove it from heat and cool for 5 - 10 minutes.

8. In a mixing bowl, add 1 teaspoon dry yeast, 1 teaspoon sugar, 100 milliliters warm water and mix it well.

9. Rest the mixture for 5 minutes.

10. Add 155 grams all purpose flour, 1/4 teaspoon cardamom powder, 100 milliliters warm water and mix it well to make a thick batter.

11. Rest the mixture for 15 minutes.

12. Now, take a apple and remove it’s skin.

13. Then cut it into round slices.

14. Cut out a circle from inside. (See Video)

15. Dip the slice into the batter.

16. Heat sufficient oil in a pot and deep fry these until golden brown and crispy.

17. Dip it in the prepared sugar syrup.

18. Soak for 3 - 5 minutes.

19. Place it on a serving plate.

20. Top with the prepared ice cream.

21. Garnish with rose syrup.

22. Top with pistachios and rose petals.

23. Serve.