Servings
-
20
+
4 litres full cream milk
Full cream milk
1/2 cup white sugar
Sugars, Granulated
4 tablespoons ghee
Butter, Clarified butter (ghee)
3 tablespoons rose flavored syrup
Syrup, fruit flavored
3 tablespoons NESTLÈ Cocoa Powder
Cocoa, dry powder, unsweetened
2 teaspoons lemon juice
Lemon Juice, Raw
Instructions
Do you have all the needed tools?
Cutting board
Pot
Baking dish
Bowl
Spoon
Flipper
Cooking Spoon
Refrigerator
1 of 9
40'
Step 1
Check
Add milk to a thick based pot and bring to boil, reduce to 1/2 of the quantity, stirring continuously so it doesn't burn, on medium heat.
2 of 9
5'
Step 2
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Add in the 2 teaspoons of lemon juice, mix thoroughly and allow for mixture to curdle.
6 of 9
10'
Step 6
Check
Separate mixture into two bowls. Mix in the 3 tablespoons of NESTLÈ Cocoa Powder in one bowl and the rose syrup in the other. Mix well
7 of 9
10'
Step 7
Check
Line mold/ baking tray. Smoothen the chocolate mixture on the bottom half and the rose mixture on top. Alternatively mold separately.
9 of 9
10'
Step 9
Check
Unmold, cut into slices and garnish with edible rose petals and pistachios.
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