2tablespoonskesar milk masala OR 1/4 teaspoon cardamom powderfew crushed saffron strands and 2 tablespoons chopped almonds
Blanch and peel 20 whole almonds. Grind to a fine paste with 3 tablespoons milk.
Bring 500 ml milk to a boil first. Add sugar, kesar milk masala and ground almonds. Mix well and simmer till the volume reduces a bit. I simmered for around 20 minutes. Keep stirring every now and then. If not using kesar milk masala add cardamom powder and crushed saffron for flavor. You also need bits of almonds for crunch.
Cool the reduced milk thoroughly. You can even chill it for 1 hour. Add roohafza or any rose syrup and mix well.
Pour in the popsicle mould and freeze over night. Once frozen serve almond rose popsicle.
1. You can use any brand rose syrup. If using rose milk essence just use few drops. 2. Use any nuts of choice