[Cook It Up] Make this delicious dessert Gulabi Joshanda

Preparation Time: 15 Minutes
Serving: 4 People


  • 4 Cups Milk (Use Skimmed Milk, if you want to reduce fat content.)
  • 250 GM Sugar Candy or Artificial Sweetener to taste
  • 80 GM Almonds, Blanched and Peeled (You can use ready blanched ones.)
  • 50 GM Pistachios, Blanched and Peeled
  • 1/2 Table Spoon Green Cardamom Powder
  • 1 Table Spoon Gulkand/ Rose Water
  • A few fresh Rose Petals. (These are wild rose petals, insecticide free. If unavailable then it can be substituted with Rose Syrup.)
  • Few Ice Cubes
  • 150 GM Srabdi (readymade)


  1. Boil the rose petals in 500 ml water on a slow flame to extract natural color& essence of fresh natural rose flowersieve out all the blanched rose petals.
  2. Add sugar to this rose blended water and make a homemade rose syrup and refrigerate to cool.
  3. Place remaining all ingredients, except ice, in a blender & grind until smooth. It takes only a few sec.
  4. Add the dry fruits paste to the milk, sweeten and flavour it with the stewed rose syrup.
  5. Place a couple of ice-cubes in each glass & pour over the milk shake.
  6. Garnish with a few rose petals in each glass
  7. Traditionally this fantastic rejuvenating drink should be poured in an earthenware pot/glass and set overnight to impart the classy porous taste.
  8. Serve cold garnished with a heart shaped rose and flakes of almonds to give the crunch of a taste, laced with the creamy rabdi.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on BuddyBits.com every Tuesday. Follow www.buddybits.com to read more articles from this column.

Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At BuddyBits.com, he write a weekly cooking column- Cook It Up.