A quick version using bread-based jamuns served in a condensed milk rabri.
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Trim the brown edges off the bread slices and crumble the white parts into a fine powder using a blender.
Mix the bread crumbs with milk powder and fresh cream, adding a teaspoon of milk at a time to form a smooth, soft dough.
Shape the dough into small, marble-sized balls (jamuns), ensuring there are no cracks on the surface.
Heat ghee in a pan and shallow fry the bread balls on medium-low heat until they are evenly golden brown, then set aside.
In a heavy-bottomed pot, boil the whole milk and simmer until it reduces by one-third of its original volume.
Stir in the condensed milk, cardamom powder, and saffron, then simmer for another 5 minutes to create a thick rabri.
Add the fried bread jamuns to the hot milk mixture and let them soak for at least 10 minutes to absorb the flavors.
Garnish with chopped nuts and serve the kheer either warm or chilled according to your preference.
