In a heavy bottom, pan take milk for boiling. As milk becomes warm, add milk powder and mix.
Boil milk till it reduces in amount to almost half.
Then add saffron strands and cashewnuts powder.

Continue boiling in slow heat. Gradually milk starts to thicken. Scrape the sides and mix the malai in the milk.
As rabdi has almost thickened, add sugar. Mix so that sugar gets dissolved.
As you get the perfect rabdi consistency, add cardamom powder or cardamom essence. Mix. After a minute or two switch the flame off.

Transfer rabdi into a serving dish.
Next heat oil for deep frying.
(You can fry the bread in ghee instead of oil as per your preference)
Next, take bread, and cut the sides. But I like keeping them.
Fry the bread in medium to high heat till they are nicely brown and crispy.
Drain the extra oil.

Garnish with pista and almond slivers. Keep the Shahi tukda for cooling so that the bread absorb the rabri and become yummier.