In a pan add milk and milk powder. Mix it well. Now turn on the flame boil milk on low medium flame till milk remains half. Add saffron threads. stir it continuously.

Now add sugar cardamom powder and mango puree. Mix it well and stir continuously. Cook for 2-3 minutes.

Turn off the flame. Transfer the rabdi in a bowl. Let it cool. Mix mango pieces. Refrigerate it for minimum 30 minutes.

Garnish with chopped almonds and serve.