Soak the palda in hot water for 20 minutes. Rinse 2-3 times in cold water.Soak in water until ready to use.
In a pan, on low flame, heat 1 tbsp clarified butter and gently toast the cashew nuta and raisins until golden. Remove and keep aside.
In the same pan heat 1 tbsp clarified butter with 2 tbsp sugar and saute until sugar starts dissolving in the clarified butter.
Drain the water in which the palada is soaking. Add the palada to the melted sugar and clarified butter.
Saute on low flame until it starts changing colour.
Add the milk and remaining sugar. Keep stirring over regular intervals until the milk starts to thicken.
Add the toasted cashew nuts,raisins abd the cardamom-rose powder.Stir through.
Cook, stirring often,until desired consistency is reached and the rose powder blends through.
Check sweetness level and adjust accordingly.
Remove from heat,garnish with dried or fresh rose petals.
Serve hot or cold.
