Pour 2.5 cups of milk into a pan and heat it on medium heat, stirring occasionally until warm but not boiling.

Stir in 4 tablespoons of condensed milk, 5-6 saffron strands, and ¼ teaspoon of cardamom powder. Mix continuously until well combined.

Gradually incorporate 3 tablespoons of cornflour mixed with ½ cup of milk to create a slurry. Keep stirring until the mixture thickens.

In a glass dish, layer 10-12 rusk pieces at the bottom. Pour ¾ cup of milk evenly over the rusk to soak it.

Pour half of the prepared pudding mixture over the soaked rusk layer. Repeat layering with the remaining rusk and pudding mixture.

Arrange mini gulab jamuns evenly on top of the final pudding layer. Refrigerate for 1-2 hours.

Before serving, garnish with silver leaf, saffron strands, and chopped pistachios.