First of all in a deep bottom pan add milk and condensed milk, mix until well combined.
Bring milk mixture to boil on medium heat. Keep stirring regularly.
Add saffron strands and continue to boil.
Pull the milk solids formed on top layer to the sides of the pan.
Keep stirring regularly to prevent burning at bottom of pan and boil until it reduces to 1/3 of its original quantity.
Finally add cardamom powder, almonds, cashew nuts and pistachios.
Simmer for 5 minutes, add milk solids collected on sides of the pan back to thickened milk and turn off the heat.
Allow the thickened milk to cool down to room temperature.
Meanwhile, cut the bread slices with cookie cutter to round shape.
When thickened milk is almost cooled down,dip and coat both sides of bread with thickened milk, transfer to a serving bowl, add more thickened milk on top pf bread slices. Garnish with almonds, cashew nuts and pistachios and serve immediately.
Alternatively, refrigerate thickened milk for 3-4 hours, dip and coat bread in thickened milk just before serving.