In a bowl put the chia seeds with milk and keep it aside for 30 minutes.
In another bowl add gelatine and water and keep it aside for 10 minutes for the gelatine to bloom. Microwave it for 20 seconds mix well and allow it to reach room temperature.
In a bowl cut the white chocolate into cubes, add cream and with the help of double boiler method melt the chocolate till it’s lump free. Keep it aside to allow it to come to room temperature.
Wash, peel and cut mangoes into cubes. Put them in a blender along with cardamom powder and rose petals and blend it into a smooth paste.
Open the lid and add white chocolate, soaked chia seeds and gelatine and churn it once again.
Pour the mix into individual glasses and garnish with pistachios and dry rose petals.
Seal the glasses with cling film and refrigerate for 4-5 hours and serve chilled.
