Break the biscuits into small pieces into a large bowl.
In pot over heat medium add malai, sugar, cocoa powder, dry ginger powder, mix well and toast for 4 minutes, stirring frequently to toast the mixture evenly.

Remove from heat and pour the syrup over the biscuits, nuts and combine well using a large spatula or spoon.Transfer it to the mould of your choice. Put it in the freezer for 30 to 40 mins.

Once the chocolate biscuit is chilled. Put it on the steel rack and pour melting chocolate on the top and garnish it with your choice. I garnished it with crushed walnuts. Refrigerate it for over night.

Ready to serve.