Take the milk in the heavy bottomed pan and start boiling. The flame should be low to medium and keep stirring. Once the milk starts boiling, add the heavy cream.
Keep stirring and let it boil for another 15-20 minutes, till the milk reduces to 75%. Add Cardamom powder.
Add the grated Khoya and mix well. Cook for another 5-7 minutes.
Add the rose petals.
Add saffron stands and mix well.
Add the Rooh afza/ Rose syrup.
Mix well and cook for another 5-7 minutes.
Add the Dry milk Powder. Mix it well, in fact whisk it so no lumps. Let it cook for 5-7 minutes on low heat.
Add the Ice cream essence and mix well. Cook for another 5 minutes and turn off the heat.
Let it cool down and put it in the kulfi mould.
Place it in the freezer for 10-12 hours.
Garnish with Rose syrup, crushed nuts and silver leaf.