1. Using a pestle and mortar grind your cashew and pistachios, based on how you want it.
2. Next, you need to sliver your almonds.
3. With the stove off, add 3 cups of milk, 1/4 cup condensed milk and 2 tablespoons milk powder
4. Turn the stove on and mix all the ingredients. You need to boil it for 15 minutes on low slow heat
5. When Milk is warm, take 2 tablespoons of milk for the Kesari or Saffron
6. At the 5 minute mark: Mix green cardamom into the milk about 5 minutes 
7. Keep stirring, remove the cream that settles in the side and mix it in
8. At the 10 minute mark: Add kesari or saffron and mix well
9. Ideally keep the rabdi or milk mixture in fridge after it comes to room temperature
10. I made it the previous night and kept it in the fridge
11. Cut the crust off the bread and cut it diagonally
12. Heat a pan, add a tablespoon of ghee or clarified butter to it and toast the bread triangles to golden brown
13. Add rabdi or milk mix and some nuts
14. Stack the bread triangles one on top of the other
15. The dessert is best served cold!