PREPARATION

1. In a blender, add 300 grams mangoes and blend it into a puree.
2. In a bowl, add 30 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
3. Soak for 20 minutes.
4. Take a heavy skillet, add 2 litres milk and stir well.
5. Bring it to a boil.
6. Add 175 grams condensed milk, soaked saffron milk and mix it well.
7. Cook on low heat until milk reduced it’s half of the quantity.
8. Add 1/4 teaspoon cardamom powder and mix it well.
9. Then, add the blended mango puree and mix it well.
10. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
11. Remove it from heat.
12. In a bowl, add 1 tablespoon cashews, 1 tablespoon almond, 1 tablespoon pistachios and mix it well. Keep aside.
13. Take a pan, add 270 grams sugar, 170 milliliters water and stir continuously until the sugar is fully dissolved.
14. Bring it to a boil.
15. Add 2 pods green cardamom, 1/8 teaspoon saffron and mix it well.
16. Remove it from heat and keep aside.
17. Take a bread slice and cut it’s edges.
18. Cut it diagonally from the center.
19. Heat some ghee in a pan, add the bread slice in it and fry until it turns golden brown in color from both sides.
20. Dip it in the prepared sugar syrup and soak for 5 - 7 minutes.
21. Place it on a serving plate.
22. Top with prepared rabri.
23. Garnish with almonds, pistachios and cashews.
24. Serve.