Select 50 big roses and separate the petals and keep in shade. Put these petals in vessels containing 1 1/2 litres of water and boil.When the water reduces to about 1 litre,remove from fire.Take a thick bottomed vessel with 1/2 kg of sugar.add the rose mixture into this.Boil.When you get thread consistency syrup,remove from fire.when cool preserve in airtight bottles.
- Coconut : 2 big
- Sugar : 1 cup
- Refined camphor : (if neded)
- Rice : 2 tsp
- Cardamom: 8 nos
Scrape coconut.In a grinder grind rice and coconut together.Extract milk.
Repeat until all the mix is extracted.Filter to get clear milk.Heat this milk.When warm,add sugar or powdered jaggery.boil,remove from fire and add powdered cardamom.