Step 1

Add the milk, saffron strands, and ground cardamom to a saucepan and bring it to a gentle simmer. Then add the condensed milk, mix it thoroughly, and again bring it to a gentle simmer.

Step 2

While the milk comes to a simmer, tear the bread slices and pulse them into a coarse mixture like the one below. I did not discard the edges.

Step 3

Now add the fresh bread crumbs to the milk mixture. Mix well and cook over medium-low heat for five minutes. Make sure to mix in between, and do not leave it unattended. Turn off the heat and let this instant rabri cool a bit.

Step 4

PS - The measure yields 2 cups of rabri, and we need approx 1.5 cups for the pudding.

Step 5

Preheat the oven to 325 deg F.

Step 6

Grease the tray or bowl where you will bake the pudding with ghee.

Step 7

Add the crumbled boondi and spread it evenly.

Step 8

Then add the bread rabri on top (we need 1.5 cups approx) and spread evenly.

Step 9

Bake this boondi rabri pudding for 15 minutes at 325 deg F.

Step 10

After baking, let it sit for 30 mts, and you can serve them warm. If planning to serve cold, refrigerate it for an hour and enjoy. Garnish it with nuts and dried rose petals before serving.