With a small katori or with a tart mould cut out small rounds from the bread pieces, keep it aside.
Take half cup sugar and boil till a thin syrup is formed.
Boil milk and while thickening add the powdered barfi and the rest of the sugar.
The base dip of rasmalai is done.
Take a tava and heat it, on this heated tava saute the round bread pieces slightly brown on both sides.
Dip this sauteed bread pieces into the sugar syrup and simultaneously into the rasmalai dip; pour the remaining sugar syrup into the rasmalai mix now add the saffron strings and nuts (badam and pista cut into small pieces)
Transfer this into a serving dish and decorate with silver vark and with a few rose petals chill the rasmalai in a refrigerator before serving.