Thandai ki Bread Rasmalai

In a heavy-bottomed pan, bring the full-fat milk to a boil. Reduce the heat and simmer until it reduces to about half.

Add the condensed milk, thandai masala powder, saffron strands, cardamom powder, Mix well and cook for another 3-4 minutes until the rabdi is creamy and aromatic. Stir in the chopped nuts.

Turn off the heat and let the rabdi cool to room temperature, then refrigerate for at least 1-2 hours.

Using a cookie cutter or a small bowl, cut the bread slices into small, round discs.

stuff two bread discs with a little grated paneer -nut mixture and seal edges with a little water.

Dip the bread discs quickly into plain milk and lightly squeeze . Arrange bread discs in a serving dish.

Generously pour the chilled Thandai Rabdi over the bread slices until they are completely covered.

Garnish with soaked saunf ,kesar, Thandai powder, glazed cherries, ,blue curacao and rose syrup.

Serve chilled