Add 2 cups yogurt to a muslin cloth and place it in a colander. Put a heavy weight on top and let it sit for 1 to 2 hours to remove excess water. This will give you about 1 cup hung yogurt.
Then, in a mixing bowl, add milk, hung yogurt, milk powder, corn starch/arrowroot, rose syrup, and condensed milk. Whisk well until a smooth and lump free mixture forms.
Take a cake pan or container and pour the milk mixture into the pan. Top with cardamom powder and dried rose petals.
In a large steaming pan, add 2-3 cups of water and bring it to a boil. Once boiling, place a stand inside.
Then place the cake pan over it, cover the cake pan with a plate, and cover the steamer. Steam for about 30-35 minutes.
Check with a sharp knife by inserting it in the center of the steamed milk. If it comes out clean, that means the dessert is cooked perfectly.
Remove the steamed pan from the steamer and let it cool slightly, then refrigerate for about an hour to chill.
Cut the steamed milk pudding into the desired shapes and serve chilled. Enjoy!
