Boil the milk in a wide heavy pan, then simmer on medium-low for 50 to 60 minutes, stirring often, until reduced to about 350 ml. Add 1/4 cup sugar and the saffron milk and cook 3 minutes. Cool.

Mix 1 cup sugar, 1 cup water and the cardamoms. Boil for 3 to 4 minutes until slightly sticky but not stringy.

Heat the oil and fry the bread triangles on medium heat until golden and crisp on both sides. Drain on paper.

Dip each piece in the warm syrup for 5 to 10 seconds and arrange on a plate.

Spoon the rabri over the bread, garnish with nuts and serve.