Take rusks and apply pure ghee on each piece, both sides. Spread it on baking dish.

Preheat oven at 200 degree and bake rusk for about 2 min or till they turn golden brown and release aroma. Remove from oven and let it cool

Take full cream milk in a heavy bottom pan and boil it on low flame, stirring in between. When it starts to thicken slowly add condensed milk, keep stirring. Then add crushed khova and stir. Cook till milk thickens, almost like rubri. Let it cool, then add rosewater and elichi powder. Put it in refrigerator for sometime to cool.

2 hours before serving, arrange baked rusks on serving plate, garnish it with almond silvers. Now lavishly pour thicken milk on each pieces. Place it again in the fridge to serve cold or can also be served at room temperature.

Relish this rich dessert.