Bring the full-fat milk to a boil in a wide pan and simmer it on low heat.

Keep scraping the thickened cream from the sides back into the milk as it reduces. 

When it reaches a rich, creamy consistency, stir in the sugar and cardamom powder. 

Let it cool completely so it thickens.

Heat the ghee in a shallow pan. 

Pour small ladles of batter into the hot ghee to make mini malpuas. 

Fry on medium heat until both sides turn golden and crisp. 

Drain onto paper towels to remove excess ghee.

Simmer sugar, water and cardamom pods until the syrup becomes slightly sticky. 

Dip each warm malpua into the syrup for a few seconds so it absorbs just the right amount of sweetness. 

Set the malpuas aside to cool.

Blend cream cheese with sugar until smooth, and then fold in the whipped cream. 

Add the dissolved instant coffee and mix gently to create a mousse-like cream.

Break the malpuas into bite-sized pieces and layer them in jars. 

Add a spoonful of rabri, followed by a layer of tiramisu cream. 

Repeat the layers for a fuller jar. 

Finish with a light dusting of cocoa powder.