Bring the milk to a boil and simmer for 4-5 minutes. Add the crumbled pedas, pistachios and cardamom powder. Continue to simmer till it slightly thickens. Keep aside to cool.
Add the cranberry puree and rose water. Mix well and pour into kulfi moulds. Refrigerate overnight.
While serving, dip the moulds in water for a minute to loosen. Serve chilled, as desired.
