Take 1 quart of full cream milk in a heavy-bottomed pot or pan and place it on the stove. Stir continuously until the milk thickens slightly, ensuring it doesn't stick to the bottom.

Gradually add the milk powder to the milk. As the milk thickens further, reduce the heat to medium. The milk will now resemble rabri.

Add half of the sugar to the milk and continue stirring. Then add a pinch of saffron and half of the chopped dry fruits (cashews, almonds, pistachios). Reserve the other half for garnishing.

Your rabri is now ready. Set it aside. Meanwhile, cut the bread into circles using a cookie cutter. If you don't have a cookie cutter, use a small bowl or glass to cut the bread.

When ready to serve, dip the cut bread into the rabri, place it on a plate, and garnish with the remaining dry fruits. You can store this milk mixture in the fridge for 2-3 days. Do not soak the bread for too long. If you soak it in advance, handle it carefully when serving.