In a large pot, add the milk and bring it to a boil. Let it cook for 2–3 minutes.

Add the condensed milk, fresh cream, and vanilla essence. Cook on low flame for another 3–4 minutes, then turn off the heat.

Cut the croissants into smaller pieces and layer them evenly in your serving or baking dish.

Sprinkle some almond flakes, raisins, pistachios, and desiccated coconut over the croissants.

Pour the prepared milk mixture over the layers, making sure it’s spread evenly.

Add a layer of fresh cream on top and spread it gently to cover all sides.

Garnish with more almonds, pistachios, and raisins on top.

Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until the top turns golden brown.

Remove from the oven, let it cool slightly, and enjoy warm or chilled.