Boil 1 liter of full-fat milk. Stirring frequently over low heat, let it thicken and get reduced to half.
Add ¼ cup sugar and 2–3 tablespoons rose syrup. Stir well to dissolve completely. The rose provides floral taste and a pale pink color.
Chop almonds, pistachios, and cashews finely. Add to the milk mixture for crunch and richness in each bite.
Switch off heat and allow the mixture to cool at room temperature. Stir from time to time to avoid the formation of a skin.
Pour into kulfi moulds or small glasses, add sticks, and freeze for 6–8 hours or until completely set.