Combine together saffron and milk in a small bowl. Set aside for 10 minutes.

Remove the crusts from bread. Tear into small pieces. Place in a food processor and process into fine breadcrumbs. Set aside.

Place milk in a large saucepan. Bring to a boil. Reduce heat to medium. Add condensed milk, white sugar and breadcrumbs. Cook, stirring continuously, for 10-12 minutes or until the mixture thickens.

Add saffron milk. Cook, stirring continuously, for another 2 minutes. Add cardamom. Heat through. Allow to cool. Refrigerate until ready to use.

Combine together water and sugar in a small saucepan. Place the pan over low heat and stir to dissolve sugar. Add cardamom and saffron. Simmer for 4-5 minutes until the syrup gets one string consistency. Keep warm.

Remove crusts from bread. Cut each slice into two equal rectangles, so you’ll get 8 rectangles in total. Set aside.

Heat ghee in a small frying pan over medium-high heat. Fry bread slices until they are golden brown on both sides. Set aside.

Place rabri in a shallow bowl. Dip fried bread in sugar syrup and arrange them in the rabri sauce. Garnish with pistachios, almonds and rose petals.