This is prepared in a similar way to a crème caramel, but without eggs.
Indian desserts, including the famous kulfi ice cream – are commonly thickened with rabari, or reduced milk, rather than eggs.
175 gm Greek yoghurt
175 gm Single cream
200 gm Condense milk
50 ml Rose essence
Mix all the ingredients and pour the mix in desired containers and steam at 100C for 25 minutes.
When cold keep in refrigerator for 4 to 6 hours and is ready to serve.