Rose Kheer

Directions

1. 1
   Select any scented variety of roses. Pluck all the petals discarding the stigma (the central portion) and set aside.
2. 2
   Boil the milk along with the rose petals ( leave the petals whole), till it reduces to half. Boil on a low flame in a heavy-bottomed pan to ensure the milk doesn't burn.
3. 3
   Add one cup of sugar and boil till its consistency is thick.
4. 4
   Cool and then refrigerate for at least one hour before you serve.
5. 5
   Garnish with some more rose petals just before serving.