Melt butter in a saucepan. Add wheat (overnight soaked and boiled) grated coconut and milk. Keep mixing until the wheat absorbs the milk. Then, add condensed milk, mango pulp and poppy seeds. Mix it well and cook it for 5 minutes. Serve it hot to enjoy the flavours of mango kheer. For strawberry slush: Blend strawberries and strawberry syrup in a blender. After blending it pour it into a bowl. For the plating: Transfer the kheer into a bowl. Garnish it with a silver leaf and rose petals. Serve it with strawberry slush.