Heat milk in a deep vessel. Cook it on slow heat till milk is reduced to almost half.
While cooking the milk, keep scraping the sides of the pan as rabdi tastes best with the dried bits of milk.
Add saffron, cardamom powder and sugar mix well. Add half of the chopped nuts and keep it to chill in the fridge.
Heat sufficient ghee in a pan to either shallow fry or deep fry the bread.
Now cut the bread into small triangles and deep-fry bread in the hot ghee till bread is crispy golden brown. Take out on absorbent paper.