Trim the crusts from the 4 white bread slices. Crush the removed crusts and set them aside.

Pour 1 l full-fat milk into the large heavy-bottomed saucepan. Bring the milk to a boil over medium heat.

Reduce the heat to low and simmer the milk, stirring frequently. Cook until it reduces to about 250 ml, approximately 45 to 55 minutes.

Stir 200 g sweetened condensed milk and 6 saffron strands into the reduced milk. Simmer the mixture for 10 minutes.

Add the crushed bread crusts and 1/4 teaspoon ground cardamom. Stir until the crusts soften into the milk mixture.

Whisk 4 tablespoons milk powder into the rabdi until smooth. Cook gently until the rabdi reaches a thick, pourable consistency.

Stir half of the chopped pistachios and almonds into the rabdi. Remove the saucepan from the heat.

Let the rabdi cool until no longer hot. Stir 2 tablespoons mango purée into the cooled rabdi.

Heat 4 tablespoons ghee in the frying pan over medium heat. Fry the trimmed bread slices until golden and crisp on both sides.

Lift the fried bread slices from the ghee and drain briefly. Arrange the fried bread on the serving platter.

Pour the cooled mango rabdi over the fried bread slices. Cover the bread generously with the thickened milk mixture.

Dice the fresh mango into small cubes. Scatter the remaining pistachios, almonds, mango cubes, and edible rose petals over the dessert.