Blend the milk and the gulkand with a hand blender. Keep aside.
Heat ghee in a pan and add the cardamoms and bay leaves,
Followed by the semolina. Fry on a medium flame till you get a nice aroma.
Now add the sugar and the chopped mixed nuts. Saute till the sugar dissolves.
Add the milk, water, pinch of salt and
The cardamom powder.
Keep on stirring on a low flame till it thickens.
Transfer to a greased plate and garnish with the remaining nuts, saffron and rose petals.
Set aside to cool down. Cut into desired shapes and relish as an after meal dessert or with pooris / parathas.
