In a thick bottomed pan, add milk, half the quantity of heavy cream and the prepared thandai masala. Simmer it for 8-10 minutes.
Once its thickened, take it off the flame and set it aside to cool down completely.
Then add condensed milk and rest of the cream.
With a hand blender, whisk for 5 minutes till light and creamy.
Mix in chopped pistachios and rose petals.
Chill this in the refrigerator.
Pour in serving glasses, garnish it with saffron and sliced almonds. Serve.