️ Mix everything under “For Malai” in a microwave‑safe bowl. Microwave for 1 minute, stir, and let it cool slightly.

️ Dip each ladyfinger in the prepared malai (quick dip so it doesn’t break).

️ Arrange half of them as the first layer in your dish.

️ Drizzle 1 tbsp of malai over the soaked ladyfingers.

️ Whip heavy cream until soft peaks form.

Add powdered sugar, mascarpone cheese, and 1/2 of the prepared malai.

Mix gently until smooth and creamy. Keep aside.

Spread a generous layer of the prepared cream on top.

Crumble and place 1 rasmalai piece on top of the cream.

Add another layer of ladyfinger cookies on top of the rasmalai.

Pour 1 tbsp of malai** over the biscuit layer.

Spread another layer of cream on top to finish.

️ Add crumbled rasmalai pieces, pistachios, rose petals, or silver vark.

️ Refrigerate for 6 hours to set fully.

️ Cut into slices. Optional: Drizzle extra malai on top for a rich Indian touch.