Add yogurt to a medium size mixing bowl. Whisk it using a wire whisk until it is smooth and creamy.
Add sugar to the bowl and mix until combined.
Peel the bananas and cut them into 0.25-inch slices. Mash the slices coarsely using a fork or a potato masher.
Add the mashed banana to the bowl with the yogurt and mix well.
Add chironji, cashew nuts, raisins, and cardamom powder, and mix well.
Finally, add rose water and mix well. Refrigerate the raita for 3-4 hours. Garnish with rose petals and chopped dry fruits and serve chilled.