Shahi Tukda

Mix milk, Rainbow Condensed milk and saffron strands in a pan and bring it to a boil on medium flame.

When mixture starts boiling, reduce flame to low and cook until mixture turns thick and reduces to around 1½ cups, for about 10-15 minutes. Stir occasionally in between to prevent sticking.

Add milk powder and cardamom powder and mix well.

Turn off the flame and let cool at room temperature.

Remove sides of bread slices and cut each into 4 equal squares.

Brush bread squares with ghee on both sides. Heat a non-stick pan and shallow fry them until the bottom surface turns crispy and golden brown on low flame.

Arrange crisp fried bread pieces in a layer on a serving plate. Pour prepared rabadi over it.

Garnish with pistachios, cashew nuts, and almonds. Serve it hot or place it in the refrigerator for 30 minutes before serving.