Rose Kheer - cooking recipe

Ingredients

50 g fresh rose petals (about 4-5 roses)
2 liters milk
1 cup sugar

Preparation

Select any scented variety of roses. Pluck all the petals discarding the stigma (the central portion) and set aside.
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.
Add one cup of sugar and boil till its consistency is thick.
Cool and then refrigerate for at least one hour before you serve.
Garnish with some more rose petals just before serving.