Heat ghee in a thick-bottomed pot to coat the bottom, which prevents the milk from scorching. Add heavy cream or full-fat milk and warm it for 5-6 minutes.

Once warm, add saffron, ground nutmeg, cloves, and cardamom powder. Keep the flame on low-medium and bring the mixture to a boil. Lower the heat and simmer, stirring continuously with a whisk to prevent burning, while scraping the sides. Cook until the milk reduces and thickens, about 20 minutes.

Add sugar and whisk for another 2-3 minutes before giving it a final boil.

Stir in the chopped nuts and rose water, then remove from heat. Let the saffron-infused Rabdi cool to room temperature—no need to refrigerate.

Cut the bread into thick slices—rounds, squares, or triangles—and leave the crust on. Preheat the oven to 350°F. Grease a baking tray with ghee and place the bread slices on it, brushing both sides with ghee.

Bake for 10-12 minutes, flipping halfway through, until golden. For a deeper color, bake a little longer. Sprinkle sugar over the hot bread as soon as it comes out of the oven for a light sweetness.

Pour a ladleful of Rabdi into a baking dish, ideally, the one you'll use for serving.

Arrange the toasted bread in a single layer on top of the Rabdi, minimizing any gaps.

Pour the remaining Rabdi over the bread, ensuring all slices are well-soaked. Reserve any leftover Rabdi for later use.

Garnish with chopped mixed nuts and bake in the oven at 350°F for 10 minutes.