Gather all ingredients. Cut each bread slice into 2‑inch squares, discard crusts if desired, and set the pieces aside on a plate.

Warm 2 tbsp milk in a small bowl and add saffron strands; let steep for 5 minutes to release colour and aroma.

In a saucepan, combine water and sugar. Heat on medium flame, stirring until the sugar fully dissolves and the mixture comes to a gentle boil.

Add the saffron‑infused milk, green cardamom^[1][2] powder, and rose water. Reduce flame to low and simmer for 5 minutes until the syrup thickens slightly and takes on a golden‑orange hue.

Heat a heavy‑bottomed skillet on medium flame. Add ghee and let it melt, watching for a gentle shimmer.

Place the bread squares in the hot ghee. Fry each side for about 2 minutes until they turn a deep golden brown and develop a crisp crust. Use a slotted spoon to transfer them to a wide bowl.

Immediately pour the warm saffron‑cardamom^[1][2] syrup over the fried bread pieces, ensuring each square is fully immersed. Let the bread soak for 5 minutes; it will swell and soften while retaining a slight crunch.

In a thick‑bottomed pan, bring the full‑cream milk to a medium flame. Stir continuously to prevent scorching, and simmer until the volume reduces to about half (approximately 20‑25 minutes).

Add crumbled khoya^[1][2] to the reduced milk. Continue stirring on low flame for 5 minutes until the mixture becomes thick, glossy, and coats the back of a spoon.

Stir in a pinch of cardamom^[1][2] powder, the remaining saffron strands, and rose water. Turn off the flame and let the rabri rest for 2 minutes; it will thicken further.

Arrange the syrup‑soaked bread squares in serving bowls. Spoon generous amounts of warm rabri over each piece, allowing the cream to cascade over the crust.

Garnish with slivered pistachios, a light drizzle of melted ghee, and, if using, delicate sheets of silver vark. Serve immediately, either warm or at room temperature.