Trim the crusts from 4 white bread slices. Crush the crusts into fine crumbs and cut the bread centers into small cubes.

Pour 1 l full-fat milk into a large saucepan and bring it to a boil over medium heat.

Simmer the milk, stirring regularly, until it reduces to about 250 ml and becomes thick.

Add 6 saffron strands and 200 g sweetened condensed milk to the reduced milk. Simmer for 10 min.

Stir the crushed bread crusts and 1/4 tsp ground cardamom into the milk mixture. Cook gently for 2 min.

Whisk 4 tbsp milk powder into the rabdi until no lumps remain. Cook slowly until the rabdi reaches a thick, pourable consistency.

Remove the rabdi from the heat and let it cool until warm or room temperature.

Heat 4 tbsp ghee in the saucepan over medium heat. Fry the bread cubes until golden and crisp.

Lift the fried bread cubes from the ghee with a slotted spoon. Drain them on paper towels.

Spoon a layer of cooled rabdi into 6 serving glasses. Add a layer of fried bread cubes to each glass.

Repeat the rabdi and bread layers until the glasses are filled. Finish each portion with rabdi.

Garnish the Shahi Tukda shots with pistachios, almonds, and edible rose petals. Serve immediately or chilled.