Filling - In a pan, heat butter on low flame. Add milk and cream. Mix well and cook for a minute and then add milk powder stirring continuously. Make sure there are no lumps. Cook for sometime till it thickens. Remove in bowl and keep aside for cooling. Filling is ready.

For Rabdi, heat up the milk and cream in a heavy bottom pan. Bring it to a boil and lower the flame. Add sugar and let sugar melt completely. Cook for sometime till milk thickens little. Add cardamom powder, mix well and switch off the flame and allow it to cool down. Rabdi is ready.

Take one slice. Cut the edges and roll thin with the help of the rolling pin.

Apply prepared filling on the slice. Sprinkle some sliced nuts. Cut into 2 equal parts. Place both parts to form one single long section in such a manner that the ends slightly overlap. Gently roll tightly. Repeat the process for all the bread slices.

Place all the prepared bread rolls in bowl. Pour prepared rabdi on rolls. Pour some saffron milk on each roll and keep one cherry on each roll. Sprinkle some sliced nuts.

Keep bowl in refrigerator for an hour. Serve Chilled and enjoy.