For The Short Crust Base:
Cream together butter, sugar and cardamom powder.
Add almond meal, maida and mix together.
Add milk to bring it together as a crumbly dough.
Divide into two and wrap in cling film and refrigerate for an hour.
Draw the number or alphabet on a paper, cut it out and make stencil.
Roll the dough into an evenly thick rectangle on a parchment paper. Cover the dough with cling film for easy rolling.
Keep the stencil on top and cut the number or alphabet. Remove the trimmed dough and refrigerate the cut out for 15-30 minute or until firm.
Preheat oven to 180C.
Remove the cut out from fridge, make indentations using a fork and bake for 20-25 minutes or until golden.
The base will be slightly soft when coming out of oven but will crisp up once cool.
Make the other batch, let them cool completely.
For The Cream:
Chop chocolate and transfer to a bowl.
Add hot low fat cream to it and mix well until chocolate melts.
Add in food colour and rose essence and mix well.
Cover and set aside for four to five hours.
Add whipping cream to the chocolate mix and with the help of a beater, beat it for fourr to five minutes until it forms stiff peaks.
Transfer the cream to piping bags and set aside.
Take round nozzle in another piping bag, and place the cream filled piping bag inside after cutting off the tip. This will be easier to change the piping bags mess free.
Place the alphabets or numbers on the base board, pips out small rounds to fill the entire base.
Place the other number or alphabet on top and again fill it with the frosting using piping bag.
Top the whole pastry with rasmalai slices. chopped pistachios and rose petals or buds.