Wash the brown basmati rice and soak it in water for about 20 mins. Soak the almonds in water for 20 mins.

Bring the milk to a boil, reduce the heat and keep it simmering. Drain the soaked rice and grind it very coarsely in a food processor. Add it to the milk and let it cook.

Now, remove the skin from the almonds by gently sliding it off. Remove the seeds from the cardamom pods.Add the almonds, cardamom seeds and the rest of the ingredients for the Thandai masala, except saffron, to a food processor and grind to a coarse mix.

Add this to the simmering milk and rice mix. Add the saffron too. Mix well.

Remove from heat and chill in the refrigerator. Pour into serving bowls and top with edible silver flakes and drier roses before serving.