Start by bringing water to a boil in a heavy-bottomed pan over high heat. Once it reaches a rolling boil, reduce the flame.

Add cardamom pods and saffron strands (if using), and sugar. Stir well, then gradually whisk in the milk powder, making sure there are no lumps and everything blends smoothly.

Let the mixture simmer over medium-low heat, giving it a stir every few minutes to keep it from sticking or burning. Keep cooking until the milk thickens and reduces to about half its original volume - this will take roughly 30 minutes.

Make a cornstarch slurry using the remaining milk and pour it into the pan. Stir well and continue cooking on low heat. The mixture will begin to thicken and deepen in flavor and color. Cook until it’s reduced to a quarter of its original amount. As it thickens further, stir more frequently to prevent scorching.

Remove from heat, discard the cardamom pods, and let it cool down completely before using.

In a saucepan, combine the cream, milk, and mango puree. Warm it gently over low heat for about 2 minutes, just until it’s on the verge of boiling.

While that’s heating, place chopped white chocolate in a heatproof bowl. Pour the hot mango mixture over the chocolate and let it sit for 2 minutes so the chocolate softens. Then whisk until smooth and silky. Allow this to cool to room temperature.

Meanwhile, whip the liquid cream in a separate bowl until soft to medium peaks form. Be cautious not to overwhip, or it may curdle when combined.

Once the mango-chocolate mixture has cooled, gently fold it into the whipped cream using a spatula. Mix until fully incorporated, taking care to keep the texture airy and light.

Spoon the mango mousse into small serving cups, filling them about halfway. Add a generous spoonful of the cooled rabdi, then top with more mousse.

Refrigerate for 6-8 hours or until fully set. Just before serving, garnish with diced fresh mangoes and serve chilled.