Add milk to a thick based pot and bring to boil, reduce to 1/2 of the quantity, stirring continuously so it doesn't burn, on medium heat.

Add in the 2 teaspoons of lemon juice, mix thoroughly and allow for mixture to curdle.

Gradually mix in 1/2 cup white sugar.

Thereafter mix in the 4 tablespoons of ghee and mix thoroughly.

Allow the mixture to thicken further, then remove from heat.

Separate mixture into two bowls. Mix in the 3 tablespoons of NESTLÈ Cocoa Powder in one bowl and the rose syrup in the other. Mix well

Line mold/ baking tray. Smoothen the chocolate mixture on the bottom half and the rose mixture on top. Alternatively mold separately.

Set in fridge.

Unmold, cut into slices and garnish with edible rose petals and pistachios.