For how many people: 4
Almonds - 200 grams, rose leaves - 40 grams, gulkand - 30 grams, full cream milk - one and a half liters, khoya - 80 grams, sugar - 70 grams, saffron - 8 to 10 fibers, water - 3 cups
Put 2 cups of water and almonds in a pan and boil for 4-5 minutes.
After boiling, remove the almonds from the heat and let them cool down.
Then peel the almonds.
Make a fine paste by adding half a cup of milk, almonds sprinkled in the grinder jar.
After this, add half a cup of water, sugar, and rose leaves to the sugar syrup and cook till it thickens.
Then mix milk and saffron in a small bowl.
Now add milk to the pan and cook till it remains half.
Then mix khoya, sugar syrup, saffron milk, gulakand, and almond paste and cook till it becomes a thick paste.
After this let it cool down.
Once cooled, put the mixer in a kulfi mold and keep it in the fridge for 4-5 hours after it is set. Remove the kulfi from the fridge and serve after five hours.