In a mortar and pestle, crush the ginger, fennel seeds, cinnamon stick, cloves, and cardamom powder.
Place a kettle full of water on the burner.
Add the ginger, fennel seeds, crushed cinnamon, and cloves after that.
Add sugar or honey, green tea leaves, and rose petals to the kettle.
Boil for 3-4 minutes after constantly swirling.
Cardamom powder should be added and thoroughly mixed in.
After adding the milk, bring it to a boil.
Boil for 6-7 minutes on low heat.
Boil for 2 more minutes after adding the rose syrup.
Tea should be strained into cups.
Rose Tea should be served right away with butter cookies or jeera biscuits.