Start by selecting a juicy watermelon. Cut it into small cubes, approximately one-inch in size, and place them in a bowl. You should have about 2 to 3 cups of diced watermelon. Set aside for later incorporation.

In a large mixing bowl, pour in 2 cups of cold milk. Add ½ cup of rooh afza syrup, adjusting to your desired sweetness, followed by 2 tablespoons of sugar if you like it sweeter. Sprinkle in a pinch of cardamom powder. Use a whisk to blend the ingredients together thoroughly until the mixture is smooth and well-combined.

Now, it’s time to chill the mixture! Take your large mixing bowl and add about a cup of ice cubes to the rose milk mixture. Stir gently to integrate the ice, allowing the mixture to cool down rapidly.

Carefully fold in the previously prepared watermelon cubes into the rose milk mixture. Gently stir until the watermelon is evenly distributed throughout the liquid. Do not overmix.

Pour the final mixture into tall glasses. Garnish each glass with edible rose petals and fresh mint leaves. Serve immediately.