Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add sugar and grated khoya and simmer till sugar completely dissolves. Keep earthenware moulds ready. When the rabdi cools, pour into the moulds and keep in the deep freezer to set. Remove when set and unmould. Put some water on the outside of the moulds, it will help to unmould easily. Slice the kulfi and place on a plate or glass. Top it with a portion of falooda. Put some rose syrup over the falooda in a design. Sprinkle some chopped nuts and serve immediately. Repeat for the remaining kulfis.