Add sugar to milk, and boil till it completely dissolves.
Add rice paste, stirring continuously, bring back to boil.
Cook till mixture is thick and smooth.
Take off fire, add essences and gulkand, stir well.
Pour into individual bowls.
When cooled a little, spread a piece of silver foil.
Garnish with chopped nuts, chironji and rose petals.
Chill till well set, serve cold.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.