Rose Gulkand Kheer

 Ingredients-

50 grams rice about 1/4 cup
1 liter full-fat milk
Pinch of saffron
5 tbsp sugar
1 tbsp rose syrup
3 tbsp gulkand ( rose petals jam)
1 tablespoon sliced cashews
1 tablespoon slivered pistachios, plus more for garnishing (as required)
1/2 teaspoon cardamom powder
Dried rose petals, for garnishing, optional

Recipe-

1. Rinse rice until the water runs clear. Soak the rice for 30 minutes and set it aside. Drain after 30 minutes
2. In the meanwhile, add milk in a heavy-bottomed pot, bring to boil over medium heat. Add 2 tablespoons of hot milk to saffron in a small bowl and set it aside.
When it comes to a boil, add the drained rice, mix well, and cook over medium-low heat until the rice cooks completely and the milk thickens about 20-25 minutes, Add chopped nuts. Let it cook for 2 minutes. stirring occasionally every 2-3 minutes to prevent the milk from sticking and burning at the bottom of the pan.
To check for the correct consistency: If you drop some mixture from a spoon, the rice and milk should fall in one stream
3. Add sugar, gulkand and cook for another 2-3 minutes. Switch off the heat and let the mixture cool down completely.
4. Add rose syrup and mix well.
5. Garnish with rose syrup, nuts, rose petals- as desired