Preheat the oven to 180C and grease an 8inch round tin and keep aside.
Add all the Thandai ingredients except milk in a blender and grind. Slowly add milk to make a thick paste. Set aside till needed.
Sift together baking powder and flour together and set aside.
Chop almonds, pista and rose petals for the topping and set aside.
Cream sugar and butter together till light and fluffy. Add the crumbled mawa and blend. Add eggs one by one and blend. Add flour and thandai in three parts alternatively mixing as you go along and everything is well blended.
Spread the nuts and rose topping to top on bake for 35-40 minutes till a toothpick comes out clean.