Prep Ingredients (5 min)

Soak 200g dried fruits in warm water (or rosewater) for 30 min. Drain.

Lightly grease your dish with butter or oil.

Crush 6 cardamom pods to release seeds (discard shells).

Make the Custard (15 min)

Heat 400ml milk in a saucepan until steaming (do not boil).

Whisk 40g cornstarch + 100ml cold milk until smooth.

Slowly pour cornstarch mix into hot milk, whisking constantly.

Add 150g sugar and crushed cardamom seeds. Cook on medium-low for 5–7 min until thickened (coats spoon).

Off heat, stir in 1 tbsp rosewater. Let cool slightly.

Layer the Dessert (10 min)

Quick-dip ladyfingers in warm milk (2 seconds per side).

Arrange a layer in the dish (trim to fit).

Spread ½ custard over ladyfingers.

Sprinkle ½ drained fruits.

Repeat layers: ladyfingers → custard → fruits.

Chill & Serve (4+ hours)

Refrigerate uncovered for at least 4 hours (overnight ideal).

Before serving: Garnish with chopped pistachios and rose petals.