250 gram fresh cream
250 gram milk
100 gram khoya
200 gram milk maid
15 saffron stems
5 gram pistachio flakes
50 gram rose syrup
Boil milk and cream together. Add powdered khoya and milk maid and reduce to a good consistency.
Add the rest of ingredients and keep the mixture in the freezer and mix it every 10 minutes to have a good consistency.
Repeat the process at least 4 times.
Add the ice cream on top of the mixture.
Garnish with some rose petals, almond and pistachio slivers and serve chilled.