Using a round cutter make roundels of the bread slices. Heat oil in a pan. Shallow fry the bread roundels on both sides until crisp and golden brown. Drain excess oil with a tissue paper. Boil milk in another pan. Add a little sugar syrup (flavoured with cinnamon and cardamom) to the milk. Soak the fried bread rounds in this milk. Transfer shahi tukda to a serving plate. Pour rabdi on the slices. Garnish with some sliced almonds pistachios, honey, and saffron water.