In a non stick or a heavy bottom pan add milk and cook on medium heat till it reduced to 1/2.

Keep stirring in between so it will not stick or burn at the bottom

Soak saffron in 1 tbsp warm milk and keep aside.

Slice almonds and pistachos.

When the milk reduced to half add sugar and let it simmer for 5 minutes.

Take out about 3/4 cup of milk and keep aside. you need this milk to soak the rasgullas.

Switch off the flame and add saffron and cardamom powder and mix.

Let it cool down completely and then keep in the refrigerator chill.

Make small angoori rasgullas or buy ready from the market. I have given the link of rasmalai post so you can follow the same recipe and make grape sized small rasgullas.

Squeeze out the sugar syrup from the rasgullas and add them in the 3/4 cup milk we kept aside.

Now keep the rasgullas in the fridge to chill.

When you want to serve then add about 4-5 tbs rabdi in a shallow earthen pot or in a small ,wide and shallow plate.

Arrange 5 angoori rasgullas over the rabdi.(white rasgullas give a nice contrast to kesariya rabdi)

Garnish with sliced pistachio ,almonds, dried rose petals or silver foil.