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Heat up water on the stove and add chai and cardamom powder.
Let it come to a boil and add rose water and vanilla extract.
Steep chai for about 5 minutes and then strain into a bowl to cool.
Add heavy cream, rose water, vanilla, and cardamom to a bowl. Using a hand mixer whip the cream until it becomes thick for about 5 minutes.
Combine yogurt, mascarpone cheese, and sugar in another bowl. Use the hand mixer to whip together until it becomes thick for about 5 minutes.
Fold the heavy cream mixture into the cheese until well combined.
Dip each Parle-G cookie into the chai and line the bottom of the tray. (About 24 cookies)
Dip each Sweet and Salty cookie into the chai and make a second layer in the tray. (About 25 cookies)
Spread half of the cream filling on top of the cookies.
Dip each cookie again in the chai and repeat the next two cookie layers.
Spread the remaining cream filling on top of the cookies.
Garnish with rose petals and refrigerate for at least 4 hours.