Take a saucepan or thick bottom kadai, add 1 teaspoon of ghee and swirl so that ghee /clarified butter coats saucepan. This is done to avoid scorching of milk from bottom.

Add 1 litre of full fat whole milk boil the milk, when milk starts to froth and rises on stop. Regulate the flame to low.

In half way , add 12-15 strands of saffron , 1 clove in it and continue to boil , stirring milk for every 6-8 minutes from bottom.

Milk froths often and forms a layer of cream on top.

Scrape the edges of saucepan/ kadai and add cream back to boiling milk.

Around 1hour, milk reduces to ½ quantity.

Add sugar, saffron soaked in milk, rose water and cardamom powder.

Cook for another 3-4 minutes.

Garnish with almond and pistachio slivers.

Chill in refrigerator for a few hours before serving with sugar coated fried bread.

Trim all 4 edges of bread and remove the brown part of bread. Cut bread diagonally or into rectangles.

Heat required amount of ghee either to deep fry or shallow fry or pan fry, its upto your choice. Add bread pices and fry on both sides on medium heat until crisp and golden.

Remove fried bread on paper lined plate and set aside till use.

Preferably take a wide pan and add ⅓ cup of sugar , 5-6 tablespoon of water , ¼ teaspoon cardamom powder and bring it boil.

When sugar reaches 1 string consistency, turn off the stove.

Arrange fried bread over sugar syrup, let it sit for just 15 to 20 seconds. Now turn bread to the other side and allow other side also to coat with sugar syrup for 15 seconds.

If you soak for mor seconds, it may absorb more sugar syrup and may turn out soggy. So be sure to remove after 15 to 20 seconds.

Remove immediately with help of tongs and place on a plate gently.