Step 1
In a large mixing bowl, whisk the thick yogurt until it is completely smooth and creamy with no lumps.
Step 2
Add the condensed milk and the Thandai masala. Whisk thoroughly until the mixture is uniform and the spices are well-distributed.
Step 3
Pour the mixture into small silicone molds.If you want a firm, silicone molds work best.
Step 4
Cover the molds with aluminum foil. Place them in a steamer for 10 minutes on low-medium heat until the yogurt is firm to the touch.
Step 5
Once cooled to room temperature, refrigerate for at least 2 hours.
Step 6
Carefully unmold and garnish with rose petals and nuts just before serving
