Begin to boil milk in a thick bottomed pan on a medium flame. Once you notice that the milk is beginning to boil, add the crumbled khoya and stir continuously. Once the khoya melts, gradually add the bread crumbs. Keep stirring continuously.
The milk mixture will start to thicken. Now add sugar and keep stirring till it dissolves. Add saffron soaked in little milk to the pan and mix it. By now the milk mixture would be thick and creamy. Add crushed cardamom/elaichi and mix.
Take it off the flame. If you wish to serve it warm, this is the time to do so. Sprinkle dry fruits on top as garnish and serve. To make it an ice cream, pour this mixture into a container and freeze it for at-least 5 hours. Now it's time to make the Beetroot and Raspberry Sauce. In a pan add raspberries, boiled, peeled and chopped beetroot and honey. Keep stirring till they are soft and mushy. Let it cool down and then grind it to a smooth paste by adding little water. Pass it through a sieve and then you can use this sauce on any dessert.
Rabri Ice Cream with Beetroot & Raspberry Sauce is ready when you add a dollop or two in a serving glass and pour some chilled Beets and Raspberry sauce on top. Garnish with some chopped dry fruits and serve chilled. A tip here, keep the serving glasses in the fridge before you actually use them. This helps create the mood for enjoying a frozen delight!