1. Grind rice to a very fine paste in mixie.
2. Put milk to boil in a heavy pan, saving 1 cup.
3. Dissolve paste in saved milk, keep aside.
4. Add sugar to milk, and boil till it completely dissolved.
5. Add rice paste, stirring continuously, bring back to boil.
6. Cook till mixture is thick and smooth.
7. Take off fire, add essences and gulkand, stir well.
8. Pour into individual bowls.
9. When cooled a little, spread a piece of silver foil.
10. Garnish with chopped nuts, chironji and rose petals.
11. Chill till well set, serve cold.

Making time: 25 minutes (excluding setting time)
Makes: 7-8 servings
Shelflife: 2 days refrigerated