PREPARATION

1. Take a heavy pot, add 2 litres milk and bring it to a boil.

2. Add 4 tablespoons lemon juice and stirring continuously.

3. Strain the mixture using a strainer and allow all the whey to drain out.

4. Transfer it to a bowl, add 90 grams rose syrup, 1/2 teaspoon rose essence, 100 grams powdered sugar and mix it well.

5. Transfer them into a blender, add 50 milliliters milk and blend it well.

6. Take some mixture in your hand and roll it into a ball, then flatten it lightly.

7. Make a depression in the centre using your finger.

8. Garnish with almonds, pistachios and dry rose petals.

9. Serve.