At first put the liquid milk in a karhai and heat it in slow flame till it comes to half quantity stirring from time to time. Then add the evaporated milk, powdered milk and sugar and mix well. Keep on stirring and cooking in low medium flame till it becomes thick again with a pouring consistency. Check the sweetness and add the nuts and raisins. Sweetness shouldn't be too strong so that after adding eggs it becomes mildly sweet.

In a bowl break the eggs, whisk them lightly. Lower the flame of the stove and slowly pour the egg mixture while stirring. Do not cook for more than 2 minutes. If overcooked, the eggs will harden and turn rubbery and solid. Just pour the eggs and put off the flame within one or two minutes while keeping on stirring. The eggs should look like strands of soft vermicillis. Add the Golapjol or Rose water and cool it in the fridge before serving.