In a heavy bottomed pan add the milk, corn flour and saffron.

Mix well without any lumps.

Let this boil in a medium flame till comes to a gravy consistency.

It should be pourable and not too thick.

Once it is done, switch off the flame and add the 3 tbsp of sugar.

Mix well and keep this aside. Let this chill in the refrigerator.

Cut the edges of the bread and make it into small triangles.

Before cutting the bread just keep them open in plates for 15 mins and let the moisture gets absorbed from the bread.

Heat ghee in a kadai in a low flame fry the bread pieces and drain it in a kitchen towel.

Make a sugar syrup by adding little water to the sugar.

The syrup should be sticky and no string consistency has to be formed.

Keep it aside.

Dip the fried breads in the sugar syrup and take out in a second.

Fry the cashew nuts in a tsp of ghee.

Arrange the bread dipped in sugar syrup, in a plate.

Pour the rabdi over this and garnish with nuts.

Serve chilled.