Rose shrikhand 5 cups yogurt 1 tbsp candied rose (gulkand) 3 tbsps dry rose petals 1½ cups powdered sugar Tie the yogurt in a muslin cloth and hang for three to four hours till all the liquid from the yogurt has drained. Combine the candied rose and two tablespoons of rose petals and make a puree. Take yogurt and powdered sugar in a large bowl and mix well. Pass this mixture through a sieve to get a smooth consistency. Add the rose puree and mix well. Transfer in a serving bowl and serve garnished with the remaining rose petals.
