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 every Tuesday. Follow to read more articles from this column.

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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, he write a weekly cooking column- Cook It Up.

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