Heat up milk in a pot or pan, let it come to soft boil. Then add ricotta cheese, sugar, cardamom powder and saffron strands. Stir everything to mix and let it warm up and it should look thick. Once it looks thick, turn it off. Remember, it thickens up more once it cools down. So, be mindful of the thickness.

Let it cool down before assembling.

Make whipped cream by whipping it in a mixing bowl until you get medium peaks. Be careful to not over whip. If you like you can add ½ -1 tbsp sugar in the whipping cream. I did not because everything else has sugar.

Remove badam milk or saffron milk in a bowl, and warm it up for a minute in microwave. Warm milk helps lady fingers absorb the liquid. If its cold or room temperature it won’t soak.

Layer the tiramisu cups –

Take one lady finger and soak it in the badam milk, remove and place it in the bowl or cup you plan to serve, add some rabdi about 2 tbsp, 2 tbsp whipped cream, then follow same pattern if you are doing two layers. Finally garnish it with pistachios, or almonds, dried rose petals, saffron strands, and edible silver.

I also added pipettes filled with leftover badam milk, so if you like you can do so too.