First heat the milk and cream in a pan. Cook until the milk is halved. And keep stirring from time to time. Collecting side cream in milk. Now add sugar and thandai powder and let it cook for 5 minutes. In five minutes the milk will thicken like thick.

Let the milk cool down a bit. Now add rose syrup and food color and mix well. When the milk reaches room temperature, wrap it in an ice cream mold (or in a paper cups) with silver foil, cut it in half and place the ice cream stick in the freezer. Leave to set for seven to eight hours.

Rose Thandai Kulfi is ready... Garnish it with rose petals and serve cold.