In a medium pot over medium heat, combine whole milk, sugar, and thandai masala. Stir gently until the mixture begins to boil, then reduce the heat and let it simmer for 8-10 minutes.

Let it cool completely before refrigerating to chill.

Soak saffron strands in warm heavy cream for about 5 minutes to release their vibrant color and flavor.

In a mixing bowl, add room temperature mascarpone, chilled heavy cream, and powdered sugar. Beat with an electric mixer until soft peaks form.

Gently fold in the saffron mixture to incorporate.

Prepare an 8x8 dish for assembly and dip ladyfinger cookies in Thandai mixture for 2-3 seconds.

Layer half of the dipped ladyfingers at the bottom, then half of the mascarpone cream.

Repeat with remaining ladyfingers and cream.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Before serving, sprinkle with silvered pistachios and almonds, and optional edible rose petals.

Cut into squares and serve chilled.