Heat milk in a thick bottomed pan until it starts to bubble. Maintain a medium low heat and keep stirring continuously. As the milk starts to boil, lower the heat and add sugar and mix.

Then add grated paneer and mix well. Add milk powder and mix. Keep stirring continuously and let it simmer for 10 - 15 minutes on low flame. The mixture will become thick.

Add sugar and add rose essence. Add Chopped nuts and mix.

Transfer it to a mould / katori and place it in the freezer until set. (for 3 hrs)

Divide the beetroot paneer mango kulfi in 2 parts and make a round balls. Make a hole from middle and placed the chopped Mango and cover it.

Put in freezer for 3 to 4 hours. Take the bread slice and dip in water and then squeeze the water out. Place beetroot paneer kulfi in middle of bread and cover it all over.

Then roll it in rose almond cornflakes crush. Then again put in freeze for another 3 to 4 hours. Hot the oil in pan on medium to high.

Take ball and deep fry for 2 minutes. Take out it in plate. Serve immediately with chocolate syrup.