Mix together the cream and 1 tbsp. sugar. Keep aside. Shred the croissant into medium size pieces.
In a pan heat the milk, 2 tbsp. sugar, butter, cardamom powder and rose water.
Arrange the shredded croissants and the khoya inside a baking dish.
Pour the milk mixture on top of the croissant, followed by the coconut and then the cream.
Sprinkle the nuts and raisins and bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown.
Bring it to a room temperature and refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled.
