To a mixer jar add sugar ,badam,pista and cardamom. Grind it to a powder. Set aside.
Add 1 teaspoon rose essence in a bowl, add pink food color to it. Mix well. Set aside.
Boil milk then simmer for 5 mins.
Now add badam sugar mixture to boiled milk.
Heat it up and simmer for another 5 mins, stirring in between. When the milk is slightly thick and creamy, switch off.
Add rose essence mix and keep aside to cool for 30 mins.
Pour into your kulfi mould Keep it covered with aluminum foil and insert ice cream stick. Freeze for at least 6-8hrs. I freezed it overnight.
Next day before serving showing the mould under running tap water for 2 seconds then carefully pull the kulfi out.
Garnish with chopped pistachios and serve Rose Kulfi immediately.