Rinse short-grain rice with water and soak it in water for 20 minutes. Heat milk in a heavy bottom pan over medium heat and bring it to a boil.
Once the milk comes to a boil, reduce the heat to low. Drain the rice and add it to the pan along with Thandai powder and mix well.
Cook the kheer for 30-35 minutes until the rice is cooked. Add sugar and cook for another 3-4 minutes. Garnish with slivered nuts and dried rose petals.