Heat the cream in a non-stick pan & bring to boil.Add thandai masala and swirl to mix.

Take white chocolate in a bowl. Add white chocolate mixture and mix well until chocolate melts.

Add the whipped cream to it & fold well.

Fill the silicon moulds with the mousse & tap well. Freeze it for 2-3 hours.

Now mix the saffron water with white chocolate ganache in another bowl.

Demould the mousse & pour the ganache on it.

Appy the dried rose petals on the side of each set mousse.

Place a chocolate sticks on the top of each mousse.Garnish with a rose petal or a pesta