For Rabdi Milk

1. In a heavy-bottom pan, pour whole milk and bring it to a boil.
2. Once boiling, lower the flame and add sugar, almond powder, kewra water or rose water, milk powder and saffron.
3. As the milk simmers, a layer of malai will form on top. Using a spatula, gently push this malai to the edges of the pan. Keep repeating this process as more malai forms. Continue simmering until the milk reduces to half.
4. Turn off the heat, add cardamom powder, scrape the collected malai from the edges, and mix it back into the milk for a rich, laccha-textured rabdi.

Malai Stuffing

1. In a pan, heat ghee and add whole milk.
2. Mix in milk powder and sugar, stirring continuously until slightly thickened.
3. Add heavy whipping cream and cardamom powder and cook until it reaches a thick but soft and spreadable consistency. Let it cool.

For The Bread Rolls

1. Trim the edges of the bread slices and gently roll them flat with a rolling pin.
2. Spread a layer of malai stuffing on each slice and sprinkle chopped almonds & pistachios.
3. Roll the bread tightly into a cylinder shape and press the edges to seal.

Serve & Garnish

1. Arrange the bread rolls on a serving plate and pour the Laccha-style rabdi over them.
2. Drizzle with saffron-infused milk and garnish with slivered nuts and dried rose petals.
3. Serve chilled or at room temperature and enjoy!

Tips

1. Use fresh, soft bread – It makes rolling easier and keeps the texture smooth.
2. Laccha rabdi tip – Keep scraping and collecting the malai for a rich texture.
3. Do not oversoak the rolls – Pour the rabdi just before serving to prevent sogginess.
4. Chill before serving – Letting the dish rest for 30 minutes enhances the flavors.
5. For extra richness – Add a few drops of rose water or kewra essence to the rabdi.