Add 2 cups of yogurt in a medium size mixing bowl. Whisk it using a wire whisk until it is smooth and creamy.
Add 2 tablespoon sugar to the bowl and mix until combined.
Peel 2 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 1 tablespoon chironji, 8-10 crushed cashew nuts, 10-12 raisins and ½ teaspoon cardamom powder and mix well.
Finally, add ½ teaspoon rose water and mix well. Refrigerate the raita for 3-4 hours. Garnish with rose petals and chopped dry fruits and serve chilled.
Use slightly over ripe banana for the best taste.You can pass the yogurt through a strainer for an extra creamy raita.Chill the raita before serving, it tastes the best when chilled.Add more dry fruits, to make it richer.You can also slice the bananas and add in the raita instead of mashing the same.