Gulab bhog

Heat milk in a pan and bring to a boil.

Dissolve cornflour in 1/4 cup milk and add to the boiling milk while stirring continuously to avoid lumps.

Cook till little thick.

Then off the flame and bring to room temperature.

Then add chopped banana, jelly pieces, rose syrup, rose powder, rasgullas and mix well.

Refrigerate for 2 hours and serve chilled garnished with pista badam slivers.