PREPARATION

1. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
2. Then lower the heat and simmer the milk. Stir while the milk is simmering.
3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
4. Scrape the milk solids from the sides and add to the milk.
5. The milk will continue to reduce and thicken as its being simmered on a low heat.
6. Continue to simmer and stir.
7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
8. Add 2 tablespoons vinegar and mix it well.
9. Add 100 grams sugar and mix it well.
10. Cook until the mixture thickens
11. Then, add 50 grams gulkand, 45 milliliters rose syrup and mix it well.
12. Remove it from heat and transfer this into a tray.
13. Spread it evenly.
14. Rest for 15 minutes.
15. Heat 2 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.
16. Then lower the heat and simmer the milk. Stir while the milk is simmering.
17. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk.
18. Scrape the milk solids from the sides and add to the milk.
19. The milk will continue to reduce and thicken as its being simmered on a low heat.
20. Continue to simmer and stir.
21. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.
22. Add 2 tablespoons vinegar and mix it well.
23. Add 150 grams sugar and mix it well.
24. Cook until the mixture thickens
25. Then, add 30 grams cocoa powder and mix it well.
26. Add 2 tablespoons ghee and mix it again.
27. Remove it from heat and transfer this onto a tray over the rose mixture.
28. Spread it evenly.
29. Garnish with pistachios.
30. Rest the mixture for 1 day.
31. Cut it into pieces.
32. Serve.