Boil the milk in a heavy bottom pan for 5 minutes stirring in between.

Meanwhile, soak 6-7 strands of saffron in hot milk and mix well.

Add condensed milk, cardamom powder, saffron in the milk and boil for 5-6 more minutes on a low heat stirring in between till the milk reduces in quantity by 1/4th.

Let the milk cool for about half an hour.

Once the milk cools down, put it in the refrigerator for 4-5 hours,

Now take big bread slices and with the help of a round cookie cutter cut 4 small rounds from each slice.

Arrange all the bread slices on a plate and pour 1 spoon of Rasmalai milk on each slice.

See to it that the bread slices are soaked just enough in milk.

If you pour more milk it will be very soggy and if you pour less, it will not absorb and hence will not be moist,

Just before serving bread ras malai, place the pieces of soaked bread in bowls and pour milk on top, garnish with chopped nuts and rose petals and serve it immediately.