Rose Milk Pudding

Directions

• Mix the milk and condensed milk in a thick bottomed vessel and bring to boil.
• Soak the gelatine in boiling hot water (1 cup) and leave it melt.
• Add this to the milk mixture followed by the rose essence. Leave this to mixture to simmer in low flame, stirring continuously.
• When the mixture thickens, switch off the flame. Add food colour, if using. Pour the mix into ramekins or mould and refrigerate till set.
• Serve chilled with toppings like fresh fruit bits or decorations.