Grind gulkand with little milk to make a paste.

Heat remaining milk in a wide pan.

When it starts boiling, reduce the flame and let it simmer for 15-20 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.

Now add sugar and gulkand paste. Mix it well.

Keep stirring and scraping from the sides till it starts thickening.

Remove from flame, add rose essence and mix well.

Transfer into serving bowls, garnish with crushed pistachios.

Chill for an hour and serve.