- Soak the rose petals in warm water and then make a paste out of them using a hand grinder.
- Set aside.
- Heat the milk in a pan and let it boil till it reduces to one third of the quantity.
- Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
- Remove from heat; add the rose syrup and the almond slivers.
- Transfer into kulfi moulds and freeze for eight hours at least.
- De-mould the kulfi and serve.