Rasmalai Bourbon Delight

1In a saucepan, bring the full-fat milk (500 ml) to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2Once the milk comes to a boil, reduce the heat and let it simmer until it reduces to about half its volume, stirring frequently.

3Add the sugar (100 g), cardamom powder (½ tsp), and saffron strands (½ tsp) to the reduced milk. Stir well until the sugar (100 g) dissolves completely.

4Remove the saucepan from heat and let the milk mixture cool down to room temperature.

5In a separate bowl, crush the Bourbon biscuits (200 g) into fine crumbs.

6Add the fresh cream (½ cup) and condensed milk (¼ cup) to the crushed biscuits (200 g). Mix until you have a smooth, dough-like consistency.

7Divide the biscuit (200 g) mixture into small balls and flatten them slightly to form discs.

8In a serving dish, layer the biscuit (200 g) discs at the bottom.

9Pour the cooled milk mixture over the biscuit (200 g) discs, ensuring they are well soaked.

10Garnish with chopped nuts (¼ cup) and a drizzle of vanilla extract (½ tsp) on top.

11Refrigerate the Rasmalai Bourbon Delight for at least 2 hours before serving to allow the flavors to meld.