Grate the khoya to a non-stick skillet, sprinkle 1 and ½ tablespoons sugar, 2 tablespoons milk and give it mix. Stir it around for 10 minutes in medium heat. It will soften down and then comes together like a dough without sticking to the pan.

Take it off once done and keep it aside to be used later.

To the same skillet, pour the milk and the heavy cream along with rest of the sugar, crushed cardamoms and give a mix. Let it simmer in medium heat for 10 minutes.

Then add ⅓rd of the khoya mixture to the skillet and stir around to incorporate the khoya to the milk. It will make it creamier. Simmer for 5 minutes.

Add some of the chopped nuts and soaked raisins, give a mix and keep it aside to cool down a little bit. The malai milk is ready.

In the meantime, slice the sides off the breads. And roll it gently to thin it out.

If the khoya mixture looks dry, add couple tablespoons of the flavored milk to soften the texture. Spread 1 and ½ tablespoons of the khoya mixture on one end of the bread, and dab water at the other end of the bread. Roll it firmly and press a little to seal it tight. Then slice in half using a bread knife (watch the video)

Layer the bread roll seam side down on a serving platter.

The malai milk should be little hot when you pour it on the bread roll. So, if it feels cold, just warm it up and then pour it on the bread roll. Scatter rest of the chopped nuts and soaked raisins on top and enjoy it.