In a mixing bowl pour sugar , melted butter , condensed milk , rose essense and vanilla essence. Whisk very well for about 5 minutes and set aside.
Sieve flour , baking powder and baking soda thrice. Mix flour mixture into wet mixture and combine.
Pour milk slowly and make a smooth batter. Now mix chopped rose petals and chopped mix nuts , combine and keep aside.
Preheat the oven for 10 minutes in 180°C. Grease the tin with butter/oil and sprinkle flour. Pour the batter for about 3/4 th of the tin and tap twice.
Bake the cake for 35 minutes and check when its done with toothpick. Now allow the cake to cool on the wire rack.
When its cool completely cut the cake into two layers; apply rose water syrup(mix powdered sugar in rose water) then spread whipped cream and place second layer. On the top sprinkle powdered sugar and decorate the cake with rose petals, black raisins and nuts.
Keep it in a fridge for 30 minutes then slice the cake and serve.