• Make The Rabdi
• Start by making the rabdi. It will take approximately an hour for it to thicken. While it is cooking, you can make the other parts of the recipe.
• Heat whole (full-fat) milk in a non-stick pan over medium-high heat. Keep stirring while heating to avoid scorching.
• Once the milk comes to a boil, reduce the heat to medium-low and add crumbled khoya.
• Cook for approximately an hour until the milk has reduced to half and becomes thick. Keep stirring frequently to avoid scorching.
• Remove the pan from heat and keep it aside.

Fry The Bread Slices

• Cut bread slices into half diagonally. There is no need to remove their ends.
• Heat ghee in a wide pan over medium heat.
• Once the ghee is hot, add a few slices in the hot ghee and fry from both sides until lightly browned. Do not over fry the bread slices. Keep in mind that will keep browning from the residual heat.
• Drain on a plate lined with paper towels. Fry all the bread slices in the same manner and set them aside.

Make The Sugar Syrup

• Add sugar and water to a saucepan and heat on medium-high heat until the mixture comes to a boil. Keep stirring at regular intervals.
• Cook for 6-8 minutes until the syrup has thickened slightly.
• Remove the pan from heat and set it aside.

Prepare The Nuts

• Mix almonds and cashew nuts with ghee and keep aside. Mixing the nuts with little ghee will make them very flavorful once roasted in the oven.

Assembly

• Preheat the oven to 360 degrees F (180 degrees C).
• Arrange the crispy bread slices on a deep oven-safe baking dish. Choose the dish in which you want to serve the dessert.
• Pour the sugar syrup on top of the bread slices.
• Pour the rabdi on top.
• Sprinkle the nuts over the rabdi.
• Keep the dish in the middle rack of the oven and bake for 20-25 minutes until slightly browned from the top.
• Remove the dish from the oven and cool slightly.
• Garnish with dried rose petals and slivered pistachios and serve warm or chill it for a few hours before serving.