Begin by heating whole milk on medium heat in a nonstick pot. I love Ballarini PFOA-FREE.

The milk should be boiling 5 minutes later.

At this time add a few strands of saffron. Stir and cook for 5 minutes.

In the meantime, chop almonds and cashews.

Add the almonds and cashews to the milk.

Stir and gently scrape the sides of the pan to ensure the 'malai' cream is not wasted.

Immediately add sugar. I added 3 tablespoon which was enough for me, you can add a little more if you wish. Boil for 5 minutes.

Stir occasionally. Notice little bits of 'malai' forming in the milk. Allow this mixture to thicken up for another 5 minutes.

Add ground cardamom.

Stir. Notice the milk mixture has reduced to half. Scrape the sides to make sure none of the malai is wasted.

Transfer Ras Malai mixture to a bowl. Let it cool for 30 minutes, then place into the fridge for at least 1 hour.

Place the mixing bowl into the refrigerator for 30 minutes before starting. Add cold heavy whipping cream to the cold mixing bowl.

Using an electric mixer, beat the whipping cream on low-medium speed, and slowly increase. This is what you should have 2 minutes later.

Two minutes later you'll notice the cream mixture starting to thicken up.

Another minute or two later, you should have whipped cream. Make sure stiff peaks have formed. DO NOT OVERMIX ELSE YOU WILL END UP WITH BUTTER.

Add ½ cup of the ras malai mixture to the whipped cream.

Beat with an electric mixer for a minute max.

Add another ½ cup of the ras malai mixture. There should be no more mixture left or very little leftover.

Beat for another minute ensuring the mousse stays light and airy, but does not turn into butter.

Add a few strands of saffron for color and flavor.

I also added ½ tablespoon of sugar for a little more sweetness, you can add none or a little more.

Mix well. This is the desired texture. It should look like whipped mousse, not super light like whipped cream, but slightly thick and creamy.

This is Ras Malai Mousse (without the banana bread part). You can serve as is.

You'll need Nilla Wafers and a banana that is not too ripe.

Slice the banana into quarter-inch slices.

Line up your dessert cups.

Place 2 nilla wafers at the bottom.

Followed by 3 banana slices.

Top with a big spoonful of the ras malai mousse.

Place 2 more nilla wafers over the mousse.

Add 3-4 banana slices.

Top with more mousse.

Cover with plastic wrap and place the Banana Bread Ras Malai Mousse in the fridge for at least 6 hours before eating.

Garnish with crumbs of Nilla Wafers, a sliced banana, and vrak (Indian silver foil). Place in the fridge until the mousse thickens up some more. Serve cold!