Stir together ghee, milk powder, sugar, heavy cream, and whole milk in a medium-size pan to make a lump-free batter. Switch on the heat.
Cook on medium heat until the mixture starts to leave the sides of the pan (10-15 mins). Keep stirring frequently while cooking.
Add ground cardamom, slivered almonds, and slivered pistachios and mix well. Remove the pan from heat and set it aside.
Make The Rabdi
Add whole milk to a heavy bottom pan. Bring the milk to a boil over high heat.
Add saffron strands to the pan and reduce the heat to low. Cook the milk for 40-45 mins until it is reduced to less than half. Keep stirring and scraping the sides of the pan after every 10-12 minutes.
Add sugar and rose water and cook for another 3-4 minutes. Remove the pan from the heat and set it aside.
Assemble The Rolls
Cut the sides of the bread and roll it using a rolling pin. Roll the edges thinner than the center.
Keep a tablespoon of filling on one side of the bread slice.
Brush milk on the sides of the bread and roll tightly to make a cylinder. Prepare all the slices in the same manner.
Arrange them on a deep serving dish.
Pour rabdi over the top. The entire bread should be soaked in rabdi for the best result. Refrigerate for at least 3-4 hours. Garnish with slivered nuts and saffron. Serve chilled.
Use fresh bread to make this recipe. If the bread is old, it will crumble and not roll properly.Use the bread which is soft and slightly sweet to make this dish.Remove the ends of the bread nicely. Any thick piece will not taste good.