Ingredients:

• 1 liter – ice-cold Milk
• 3 tbsp – sandalwood syrup
• 1/2 tsp – kewra essence
• 2 scoops – vanilla ice Cream
• 5 to 6 cubes – crushed ice
• For Decorating:
• Fresh edible rose petals (optional)

Method:

1. Put all ingredients in a blender. Allow to run till frothy and smooth.
2. Pour into chilled individual glasses.
3. Top with a few rose petals if desired.

Recipe courtesy of Saroj Kering