In a pan mix together 200 ml milk, cream, gulkand, rose essence and sugar.
Mix until well combined.
To the remaining milk add the gelatin and mix it well.
Heat it on low flame until it is nice and hot.
At the same time heat the milk and cream mixture until hot.
Add the gelatin to the milk and mix it with a whisk and keep on heating until it starts to bubble.
Switch off flame and add food colour if using.
Mix it well and pour into glasses or any serving bowls.
Allow it to cool for a while.
Refrigerate for atleast 3 hours.
Garnish with fresh or dry rose petals and serve it chilled.
