Pour the full cream milk into a heavy bottom pan. Warm it on medium heat, stirring occasionally, until it reaches a rolling boil.

Once boiling, lower the heat and let the milk simmer gently for about 30-40 minutes, reducing it to half, while stirring occasionally.

Sprinkle in the cardamom powder and sugar. Continue to cook, stirring frequently for another 15-20 minutes, until it thickens significantly.

Carefully remove the rabri from heat and let it cool completely at room temperature.

Crumble the Motichoor ladoos into small pieces and prepare individual shot glasses by layering the crumbled ladoo at the bottom.

Generously pour the cooled rabdi over the layer of crumbled ladoo in each glass.

Sprinkle almond and pistachio slivers on top of the rabdi layer.

Continue assembling the parfaits until all the ingredients are used, creating lovely layers.

Cover with plastic wrap and place them in the refrigerator. Chill for at least 6-8 hours.

Optionally, blend the rabdi for smoothness before layering.