Instructions

• 1 Prepare the rabri: In a heavy-bottomed pan, bring the milk to a boil. Reduce heat and simmer, stirring occasionally, until it reduces to about half and thickens (30–35 minutes). Add crushed cardamom and sugar; stir until sugar dissolves. Keep on low heat.
• 2 While rabri reduces, cut bread slices into triangles or rectangles. Lightly toast both sides on a griddle or shallow-fry in 2 tbsp ghee until golden (optional but reduces oil absorption).
• 3 Heat ghee in a wide frying pan. Shallow-fry bread pieces in batches until golden-brown and crisp on both sides. Drain on paper towels.
• 4 To enrich rabri, mix in the soaked saffron milk and condensed milk (if using). Taste and adjust sugar. Simmer 2–3 minutes more; remove from heat.
• 5 Arrange fried bread on a serving platter. Spoon warm rabri generously over the pieces so they soak up some sauce but remain slightly firm. Sprinkle slivered almonds, pistachios, and a few saffron strands.
• 6 Finish with a dash of rose water or kewra (optional) and scatter dried rose petals for a royal touch. Serve warm or chilled, as preferred.
• 7 Tips: For a lighter version, toast bread instead of frying. For richer texture, use full-fat milk and longer simmering to develop thick, creamy rabri.