Ingredients:
- 1 cup Sugar
- 1 1/2 cup Water
- 250 gm Phalsa
- 1 tbsp Rose water
Method:
- Soak 250gm phalsa in 1 cup of water for 4 hours.
- Then blend in blender twice, strain in a fine muslin cloth so all the juice comes out.
- Cook 1 cup sugar and water for 10 minutes.
- Mix in Phalsa juice, cook again for 5 minutes, remove from fire.
- Cool and add in 1 tbsp rose water.
- Freeze in lolly molds for at least 12 hours.
