METHOD TO PREPARE

In a Dutch oven or deep pot, add 2 tablespoons of water (this will prevent the milk from sticking), pour in the milk, and cook over medium heat.

When it comes to a gentle boil, add in the saffron strands, crushed cardamom, and condensed milk. Mix and let it simmer for a few minutes. Take it off the heat.

In a large skillet, over medium heat, warm the ghee. When it glistens, lower the heat to medium low and fry up the bread slices till they are golden on both sides (roughly 4 minutes on each side)

Arrange the fired bread on a 9-inch baking dish and pour over the sweetened cardamom cream. Making sure each piece is fully soaked with the cream.