500 ml milk 2 tablespoons sugar or to taste ½ teaspoon elaichi powder 1 punnet strawberries (chopped fine)¾ tin condensed milk (or to taste)1 fresh cream¼ teaspoon rose essence 2 tablespoons rose syrupIce cream sticks (optional)Rose petals (for garnish)
In a boiler add in all ingredients and bring to a boil stirring continuously till a thick and creamy consistency. Leave to cool completely. Pour mixture into ice cream moulds. Freeze till set, if using ice cream sticks. Remove from freezer and add in ice cream sticks and put back into the frezzer to harden (preferably overnight). Garnish with edible rose petals and serve with strawberries.