Mix all the ingredients and pressure cook for 1 whistle or cook them in a pan for 45 minutes until they turn creamy. Please don’t add more sweetness as we will be mixing in the rose petals jam.
Add 1 cup gulkandh to the milk mixture and continue to stir until they are well incorporated into the pudding. Simmer for another 10 minutes. Switch off the flame and add the rose water. Stir and let it cool.
Place in the fridge until ready to serve.
Transfer to the serving bowl and garnish with unsalted roasted cashews and roasted unsweetened coconut shavings.