• Pour 1 tablespoon of warm milk into a bowl, and add 1 teaspoon of crushed saffron. Mix it well. Let it rest for a minute. 
  

THANDAI MIX

• Combine all the ingredients listed under the thandai mix in a blender/grinder.
  
• Pulse until the thandai mixture has a powdery consistency similar to that of a confectioners' sugar. Set it aside. 
  

PREPARE THANDAI MOUSSE

• Assemble: cream cheese, saffron mix, and powdered sugar in a mixing bowl.

  TIP - Make sure the cream cheese is at room temperature before you start mixing it with other ingredients.
  
• Process the mixture for 30 seconds or until smooth and lump-free. Pour in whipping cream and thandai mix.
  
• Beat at medium speed for 5-6 minutes until soft peaks are formed. Set aside in the refrigerator to chill.
  
• Drain the gulab jamuns from the syrup, slice them in halves, and set them aside.
  

COOKIE BASE

• Crush the cookies to fine crumbs in a food processor. Another way is to put the cookies in a ziplock bag and crush them using a rolling pin.
  
• Transfer the crushed cookies to a bowl. Add thandai mix to it and mix.
  
• Add melted butter and mix until the crushed cookies attain a grainy texture.
  
• Take your serving glass and spoon the cookie crumb mixture into each cup. Press the crumbs into the bottom of the cups with the back of a spoon or shot glass.
  
• Add a generous layer of sliced gulab jamun on top of the cookie layer.
  
• Pipe the thandai mousse over the gulab jamuns.
  
• Top the thandai mouse with yet another layer of sliced gulab jamuns and finish it off with a final swirl of Thandai mousse.
  
• Garnish with crushed pistachios, dried rose petals (edible), and gulab jamun.
  
• Cover the cups with plastic wrap and set them in the refrigerator to set.
  
• Serve them chilled.