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500g yoghurt 1 cup milk¾ cup sugar (or to taste)¼ cup rose syrup (or to taste)½ teaspoon elaichi powder ¼ teaspoon rose essence (or as desired)Few ice cubes2 tablespoons pistachio (roughly chopped)
Add the above ingredients into a blender and blend till nice and smooth. Pour into glasses and garnish with edible rose petals and chopped pistachios.
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