Heat a cream in a pan and boil add white chocolate and prepare ganache. Add thandai masala and mix it.
Add whipped cream, milkmad to ganache mix well it. Thandai Mousse is ready.
Fill the mousse in a silicon mold tap it than freeze 1 hours.
In a bowl take white chocolate add hot cream and mix well till the chocolate melted. Add saffron water and mix it.
Demold mousse in a wire rack. Take melted white chocolate saffron ganache and pour on the set mousse.
At same time take dry rose petal and crushed them in another plate.
Garnishing Crushed petal on the side of the set mousse and serve immediately.
