For the Rabdi - Take a heavy bottomed pan and bring milk to a boil. Let it simmer on low till the milk reduces to ½ it's original quantity, add the condensed milk and mix well. Add the saffron soaked milk and the almond silvers and set aside to cool.

For the Gulab Jamun - Prepare the sugar syrup by bringing the sugar and water to a boil. Add the crushed cardamom.
Knead the Khova, Maida and the soda into a smooth, uniform and crack free dough and make roundels. Do not press them very hard, but ensure the surface is crack free.
Heat oil in a pan on low flame. Drop the jamuns one by one but do not overcrowd. Fry them on low flame till golden brown in colour. Add the jamuns to the sugar syrup and let them soak well.

Mix the sugar, water and crushed cardamom and bring to a boil. Let the sugar syrup cook till it reached a 1 string consistency.
Mix besan with enough water to achieve the consistency of a dosa batter. If the batter is too thick the boondi will be difficult to drop into oil and have tails. If it's too thin then the boondi will fall flat.
Heat ghee in a pan. Adjust the consistency of the batter and drop it through a perforated batter into the ghee. Do not let the boondi change colour.

Line a pan (Use a bread mould) with foil or butter paper. Place a thick layer of boondi over this. Place Gulab Jamuns on the boondi and spread them evenly.Heat the rabdi. Take Carrageenan or Agar Agar and dissolve it in about 50 ml water. Add it to the warmed rabdi and stir well. Now take a sieve and pour the rabdi over the boondi and gulabjamun and allow it to cool.Set it in the refridgerator for atleast 6 hours or preferably overnight.

Once Set, Dip the pan in warm water and invert the plate over a serving platter. Garnish with chopped pistachios and dried rose pertals and serve cold.