In a saucepan, add the water and cook it on medium-high heat until it becomes warm, then add the milk powder and sugar and mix until they are fully dissolved in the water. The milk powder may form a few lumps, keep mixing until they are broken and dissolved.

Once the milk starts boiling, reduce the heat medium low and let it cook for 15-20 minutes, mixing every few minutes to avoid the milk from scalding at the bottom.

Once the milk reduces by half, remove about 1/2 cup of it and set it aside, this will be used for soaking the croissant during assembly.

Continue cooking and mixing on low heat until the milk reduces to almost 1/4th the original quantity and thickens. The milk will also become a little brown and caramelized.

Make the corn flour slurry by mixing the corn flour with milk, then add it into the thickened milk while mixing consistently. Keep mixing to avoid any lumps from forming as the Rabdi thickens from the corn flour.

Add the cardamom powder, then cook for another 5-8 minutes until the mixture has thickened, then take it off the heat, transfer to a bowl, cover and let it chill in the fridge for 1-2 hours.

Whip the Rabdi with a hand whisk before using to smooth it out and transfer it into a piping or zip lock bag.

Cut the croissants in half width-wise but not fully, leave one of the edges closed. Using a pastry brush or spoon, soak the inside of the croissant with the reserved milk from the Rabdi.

Bake the croissants in the oven or air fryer for 5 minutes on 130 degrees celsius until they are crispy.

Let them cool down for 5-10 minutes, then pipe the rabbi inside. Do not overfill or it will become difficult to eat.

Top the croissants with icing sugar or whipped cream as per your preference, then sprinkle a few nuts on top and serve fresh.