Take a kadai add milk, milk powder, ghee, sugar and mix it properly then switch on the gas and cook. Stir mixture continuously to avoid lumps, cook mixture on slow flame, mixture starts to thicken and slowly forms dough. Do not overcook the mixture. Now switch off the flame. Now add rose essence, mix it well, keep aside for cooling them completely. Mawa is ready.

Once mawa cool down, divide into three parts. For pink colour add beetroot juice one part and for yellow colour add saffron milk second part, and mix them properly. Third part remaining white.

Now take small portion of the dough and give shape them into chakra, bom and phuljhari. Phuljhari coated with coloured desiccated coconut.