Ingredients:

For the custard:

      • 500g milk
      • 2 tablespoons cornflour mixed with milk
      • 1 teaspoon rose petals
      • 1 teaspoon vanilla extract
      • 1 cup cream cheese, softened

For the sugar syrup:

      • 1 cup sugar
      • 1.5 cups water
      • 1/2 teaspoon lemon juice
      • 1 teaspoon rose water

For the vermicelli:

      • 2 cups vermicelli
      • 2 teaspoons ghee

For the candied walnuts:

      • 1 cup walnuts
      • 1/2 cup sugar

For assembling:

    • Roasted vermicelli
    • Custard
    • Sugar syrup
    • Candied walnuts
    • Rose petals

Preparation:

      1. Warm some milk and stir in sugar, rose petals, and cornflour. Mix everything together and set it aside to thicken and set
      2. Caramelize some sugar by melting it until it turns golden brown, then add chopped California walnuts to the caramelized sugar.
      3. Whisk the cream cheese with rose petal and blend till it forms a creamy rosy mixture. Mix thoroughly and stir in the caramelized walnuts.
      4. Heat ghee in a pan and sauté the roasted vermicelli until golden.

For assembling:

    1. Begin with a layer of the roasted vermicelli. Drizzle some sugar syrup on top.
    2. Add the rose cream filling over the syrup. Garnish with the caramelized walnuts and serve.