For rabdi heat milk in a heavy bottom vessel. Boil milk until it reduces to half. Then add sugar. Keep stirring constantly.
Then add Elaichi powder mix nicely and keep aside. Let it cool completely and then refrigerate.

For sugar syrup add sugar and water in a pan. Let it boil until one string consistency. Switch off the flame.

Then add Elaichi powder and Kesar and keep aside.

Take the bread slices remove the edges and cut into half triangular shape. Then heat a pan add ghee and toast the slices until they are crisp and golden brown on both the sides.

While serving, soak the bread slices in the sugar syrup for about a minute. Then remove in the serving bowl. Pour rabdi over it and garnish with Kesar and chopped Dryfruits. Serve chilled.