In a medium pot, heat 4 cups of whole milk over medium heat until it begins to steam, about 5 minutes.

In a bowl, whisk together ½ cup of custard powder and ½ cup of sugar with a splash of warm milk until smooth.

Gradually stir the custard mixture into the steaming milk, continuing to cook while stirring constantly. Allow this to thicken for about 10 minutes.

After thickening, remove the custard from the heat and add a few drops of rose water, stirring well.

Transfer the custard to a bowl, cover it, and let it cool to room temperature before refrigerating for at least an hour.

Open the package of store-bought gulab jamun, drain the syrup, and slice each gulab jamun in half.

Crumble 1 cup of cookies into fine pieces, add 2-3 tablespoons of gulab jamun syrup, and mix to create a moist crumble.

In a trifle dish, layer the cookie crumble, then cooled custard, followed by the sliced gulab jamuns. Drizzle additional syrup over the layers.

Sprinkle chopped nuts on top and optional edible silver for garnish.

Refrigerate for at least one hour before serving.