Michhri Malai Ingredients: Milk  Michhri (powdered)  (Sugar candy) Sponge Rosogolla  Saffron  Cashew nuts (chopped)  Pista (chopped)  Gulab jal (Rose water)  Rose flower  2 liters 1 cup 10 ½  tsp 2 tbsp 1 tbsp 2 tbsp 1   Method: Remove rose petals, clean and set aside. Soak saffron in 1/2 cup lukewarm milk. Boil and stir the milk occasionally until it thickens. Mix powdered michhri. Squeeze the rosogolla to drain out the sugar syrup. Then cut into tiny pieces and put in the boiling milk. Boil for 5 minutes more. Add saffron and remove from fire. Add nuts and pista. Cool the malai and add rose water.