METHOD TO PREPARE

Tie the dahi in a cheesecloth set over a colander. Let the strain overnight.

In a bowl, whisk together strained dahi, 1/2 cup heavy cream, and rose syrup until smooth. Set aside.

In a saucepan, heat the rest of the heavy cream and sugar over low heat, stirring until the sugar dissolves completely.

Remove from heat and quickly whisk in agar agar powder, stirring until fully dissolved. Stir in rose water. Let's sit for 2 minutes.

Gradually whisk the warm mixture into the yogurt mixture, stirring continuously to keep it smooth. Stir in a few drops of red food coloring.

Strain the mixture through a fine-mesh sieve to remove any undissolved particles and ensure a silky texture.

Pour into ramekins or serving glasses.

Let it sit at room temperature for 15 minutes, then refrigerate for at least 4 hours or until fully set.

Sprinkle with chopped pistachios and dried rose petals before serving. Serve chilled!