Milk - 1/2 ltr.
Paal khova - 50 gms
Rose syrup - approx. 6 tsp.
Saffron - 2 strands
Pistachios - 1 tsp.
Boil and cool the milk.
Add the rose syrup little by little till you get a baby pink colour. You may not need sugar as rose syrup has high sugar in it.
Scramble the paalkhova into the milk and whip it in a blender.
Blanch pistachios and almonds, peel the skin, and grate.
Garnish the milk with these grated pistas, almonds and saffron strands while serving.
Serve chilled. Vah-Re-Vah. Gulab-E-Aab is ready.
Easy way to blanch almonds: Boil half-a-cup of water, add badam and pistachios and microwave for 30 sec. in "High".