In heavy bottom pan pour the milk and cardomom powder let it simmer at low flame
Stir it occasionally when it changes the colour comes to creamy colour and reduces by 1/3 add rose petals
Add sugar and on medium flame let it simmer for 10/15 minutes don't forget to stir it
Take corn flour in a bowl add 3 spoons of water and make sullary add this to reduced milk and stir continuously till milk thicken little more for 5 minutes add few drops of rose essence take off from flame let it cool at room temperature
Fill kulfi moulds with the rabri milk deep fridge them in the freezer for 8 to 10 hours
For falooda take half cup of vermicelli boil it and strain them in a rose syrup water sock them and keep in the fridge to cool it serve above the kulfi
Sugar syrup is also sweet so check your sugar while adding if corn starch is not available you can add bread slice socked in water
