Rose Pudding is a must try for all those who have a sweet tooth. As the name suggests, this dessert has rose water and rose petals as its key ingredients.

Time: 50 minutes


  • 2 cup full cream milk
  • 1/2 tablespoon gulkand
  • 3 tablespoon rose water
  • 1 teaspoon ghee
  • 1 tablespoon pistachios
  • 1/2 cup sugar
  • 1 cup dry rose petals
  • 3 tablespoon basmati rice


  • Clean the rice by washing it thoroughly. Soak it for about 15 minutes or so. On the other hand, boil 3 cups of
  • milk and keep it aside for a while.
  • In a frying pan, heat 1 teaspoon ghee and add rice to it . The rice is stir fried along with ghee on a low to
  • medium flame until fragrant. Then remove it from the flame.
  • Place the basmati rice into a grinder to form a powder. Make sure not to add water to the mix. Add the ground
  • rice powder to the same pan and add milk to it.
  • Cook the rice in the milk for about 10-15 minutes until the rice turns soft. Wash the fresh rose petals
  • thoroughly under running water and put them in the milk mixture.
  • Rose water is added to the mixture and kheer thus prepared is stirred continuously. Allow it to simmer for 4-5
  • minutes and let the rose petals blend along with the milk and rice mixture.
  • Add sugar to the boiling milk. Once the kheer has turned creamy, add the chopped pistachios and Gulkand as
  • per your taste.
  • Stir continously and turn off the flame. Cool the pudding at room temperature and then freeze it. Serve the
  • Rose Pudding chilled.