Boil milk in a heavy bottom vessel. Once it comes to a boil lower the heat to medium and simmer, stirring continuously till the milk is reduced to one litre.
Add sugar and continue to simmer till the sugar is dissolved and the kheer is thick. Add the rose petals, leaving a few for garnish, gulkand and rose water.
Stir well and cook for two to three minutes. Take off the heat and set aside to cool. Serve cold.