Add ricotta cheese to a heavy-bottomed pan.

Then pour in the milk and place the pan over medium flame. Whisk briskly to combine until you have a smooth mixture with no lumps.

Bring the mixture to a gentle boil (about 8-10 minutes on medium heat), stirring occasionally.

Then stir in the saffron strands and cardamom powder for that rich fragrant flavor.

Continue cooking for another 4-5 minutes, keeping an eye on the sides of the pan and scraping the cream (malai) back into the mix as it builds up. You’ll see the milk start to thicken into a luscious texture.

Now add the sugar, almond flour, and chopped mixed nuts (reserve a handful for garnish).

Stir and cook another 4-5 minutes or until the rabdi-cheesecake filling is thick but still pourable.

Remove from heat and allow to cool slightly, then gently whisk in the rose water and ghee for that final aromatic boost.

In small serving glasses, place a broken cake-rusk (or crushed rusk) at the bottom of each glass — this gives you that surprise cheesecake-style crust with Indian flavour.

Then pour the warm rabdi mixture on top. Garnish each glass with the reserved mixed nuts, a few saffron strands, and edible rose petals for a beautiful festive finish.