Milk Soaked Rusk Pudding

1.In a saucepan, heat the whole milk over medium heat until it begins to simmer. Stir occasionally to prevent it from sticking to the bottom.

2.Add the sugar, vanilla extract, ground cardamom, and salt to the simmering milk. Stir well until the sugar is completely dissolved.

3.Remove the saucepan from heat and let the milk mixture cool slightly for about 10 minutes.

4.In a large bowl, arrange the rusk in a single layer. Pour the warm milk mixture over the rusk, ensuring they are fully soaked. Let it sit for about 30 minutes to absorb the milk.

5.In a small pan, heat the ghee over low heat. Add the chopped nuts and raisins, and sauté for 2-3 minutes until they are lightly toasted and fragrant. Remove from heat and set aside.

6.After the rusk has soaked, gently break it into pieces with a spoon, mixing it with the milk to create a pudding-like consistency.

7.Transfer the mixture into a serving dish or individual bowls. Top with the sautéed nuts and raisins for added texture and flavor.

8.Refrigerate the pudding for at least 1 hour before serving to allow it to set and chill. Serve cold or at room temperature.