Make a cornflour slurry with 3 tablespoons of milk and set aside
Set a pan with the remaining milk to boil. When it starts to boil, scrape the sides, stir it and let it boil again - continue until the milk reduces to half
Add the condensed milk and mix. When it comes to a boil again, add the corn starch slurry. Once the milk thickens, remove from flame
Stir in the rose syrup, gulkand and pistachios. Leave this to cool and come to room temperature
Pour them in kulfi moulds and cover them with their lids or aluminum foil (to insert popsicle sticks). Freeze for 8 hours or overnight
To de-mould, dip each mould in a glass of room temperature water. Roll them between your palms and run a butter knife around the edges to remove
Garnish with edible rose petals and chopped pistachios and serve!
