Blitz the biscuits into biscuit crumbs.
Melt the butter and pour into the biscuit crumbs.
Mix well making sure the melted butter is mixed well.
Press the mixture into a loose bottom cake tin, then allow to chill for about 10 minutes in the fridge.
Meanwhile dissolve some veggie jelly in hot water in a seperate bowl. In a mixing bowl add the double cream and start to whisk on medium speed until it thickens up little
Add the yogurt, icing sugar, cream cheese, cardamom, saffron and jelly.
Whisk this up until everything is mixed.
Spoon in 4-5 spoons of the cream mixture and spread over the bottom of the biscuit base.
Add small Jaman balls (instructions below), then add more cream and repeat a few times.
Ensure the last layer covers all the jambs balls.
Add more jambu balls to the top and some ground pistachios over the top for decoration, then chill for 4 hours or overnight before serving.