Bring the full-fat milk to a boil in a heavy-bottomed pan, then simmer on low heat, stirring and scraping the sides frequently, until it reduces to about a third of its original volume and thickens.

Stir the saffron and sugar into the thickened milk and simmer for a few more minutes until the rabri coats the back of a spoon.

Remove the rabri from heat and set it aside to cool to room temperature before assembly.

Combine the sugar and water in a saucepan with the crushed cardamom and simmer until the sugar fully dissolves into a light, one-string syrup.

Turn off the heat under the syrup and keep it warm and ready near the frying pan for dipping the bread immediately after frying.

Heat the ghee in a kadai over medium heat until it shimmers and is hot enough to fry the bread to a crisp golden color quickly.

Fry the bread pieces in batches until both sides are deep golden brown and crisp, then lift them out with a slotted spoon.

Dip each fried bread slice into the warm sugar syrup for a few seconds per side, just until it softens slightly at the edges, then transfer to a serving plate.

Spoon the cooled rabri generously over each syrup-soaked bread slice, covering it completely.

Sprinkle the sliced almonds and pistachios over the top, add a drop of rose water if using, and serve the shahi tukda warm or chilled.