Prepare the chai: In a saucepan, combine milk, water, tea leaves, sugar, cardamom, cinnamon, and any other whole spices you'd like to use. Bring the mixture to a boil, then lower the heat and let it gently simmer for about 5 minutes. Strain the tea and allow it to cool completely.

Dip each cake rusk into the cooled chai for about 10 seconds on each side, ensuring they absorb enough liquid without becoming too soft. Shake off any excess and arrange them in your serving dish.

Repeat this process until you've covered the entire base with soaked rusks.

In a saucepan, heat milk and cream over low heat, then add tea leaves, sugar, and whole spices like cardamom, cinnamon, and ginger. Let the mixture steep for 5-8 minutes, allowing the flavors to infuse fully. Be careful not to let the cream reach a boil.

Place white chocolate in a separate bowl. Strain the warm chai mixture directly over the chocolate and let it sit for a minute so the heat can melt the chocolate. Stir until smooth and fully combined. For extra depth of flavor, you can mix in a pinch of chai masala at this stage. Set aside to cool.

In another bowl, whip the heavy cream until medium-stiff peaks form. Avoid overwhipping, as it can cause the texture to break when combined with the chai mixture.

Once the chai ganache has cooled, gently fold it into the whipped cream using a silicone spatula, making sure to keep the mixture airy and light.

Pour the prepared mousse over the cake rusk layer, spreading it out evenly. Cover and refrigerate for at least 4 hours or overnight for the best texture.

Right before serving, top the chilled mousse with Parle-G biscuits. Avoid placing them too early, as they may become soggy.