Heat the whole milk and heavy cream together in a large pot. Once it comes to a boil, add the ground cardamom and sugar, stirring constantly. After 10 minutes, add the khoya and continue stirring over low heat for 15 minutes.

In a separate bowl, mix the custard powder with 1/2 cup (120 ml) cold milk to make a smooth paste. Slowly add this mixture to the hot milk, stirring constantly to avoid lumps.

When the milk mixture thickens, turn off the heat. Let it cool, stirring occasionally. Once cooled, pour the mixture into a container and freeze for 8 hours until set.

To serve, take a bowl and add 2 tablespoons of coconut rose syrup for garnish. Add the kulfi and drizzle more rose syrup on top for extra flavor.

Your coconut rose syrup kulfi is ready to enjoy! The coconut and rose syrup make it even more delicious.