In a heavy bottomed pan, add full fat milk and bring it to a slow boil. Cook on low flame, scrapping at the edges and bottom making sure it doesn’t change color. Add the milk solids back to the boiling milk.

After 5 minutes, add condensed milk and continue to cook on low flame.

Add a large pinch of Saffron strands and cook the milk on low flame until it begins to thicken a bit.

In 10-12 minutes, when the milk is thickening add Cardamom powder and mix well.

Cook for 5 more minutes and then add sugar. Mix well and remove from heat.

The Ras is ready, it should thick and creamy. Once its at room temperature, keep it refrigerated until the dessert is ready to be served.

Cut small circles of milk bread using a lid with sharp edges or a cookie cutter.

Heat a pan with a teaspoon of ghee and toast the bread slices until they are golden brown on both sides.

To assemble the Bread Rasmalai, place the toasted bread slices on a serving plate. Gently pour the chilled Ras on top. Garnish with slivered almonds and pistachios.