Boil the milk in a kadai on medium heat, continuously stir, until the milk becomes slightly thicker then add sugar and saffron milk and boil some times. Then turn off the flame and keep aside to cool down. Rabdi is ready.

Take a grinder jar add soaked makhana, bread pieces, mango pieces, cashew nuts, milk powder, blend it, into a smooth puree with little milk.

Heat a kadai add grounded mixture and cook on low heat, stir continuously, now add sugar, mix it properly and cook till becomes mixture thicken. Turn off the flame and keep aside to cool down. Filling is ready.

Take small portion of mango dry fruits mixture and make round small ball shape. Now take bread slices, remove the edges and deep in the milk and squeeze it and place the prepared mango dry fruits ball in the centre and cover it carefully and make a bread filling ball and place on the serving bowl. As shown in fig.

Once rabdi is cool down add mango puree and mango small pieces, mix it properly, mango Rabdi is ready. Now keep it in the fridge for chilled.

Now pour the chilled mango Rabdi on the bread balls evenly.

Garnish with mango pulp and pistachio.