Rasmalai Bourbon Delight

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

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

3.Add the sugar, cardamom powder, and saffron strands to the reduced milk. Stir well until the sugar dissolves completely.

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

5.In a separate bowl, crush the Bourbon biscuits into fine crumbs.

6.Add the fresh cream and condensed milk to the crushed biscuits. Mix until you have a smooth, dough-like consistency.

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

8.In a serving dish, layer the biscuit discs at the bottom.

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

10.Garnish with chopped nuts and a drizzle of vanilla extract on top.

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