Firstly preheat the oven to 320 degrees Fahrenheit

Take milk, cardamom powder, and few strands of saffron in a microwave safe bowl and microwave for 2 minutes, keep it aside

Add all-purpose flour, milk powder, baking powder, baking soda, and salt in a wide vessel and mix well

Take sugar and oil in a separate bowl and mix well

Furthermore, pour the hot milk into the oil-sugar bowl and mix well

Transfer the wet ingredients into the dry ingredients bowl and mix gently. Avoid overmixing

Take a 7-inch bundt pan and add very little oil spread and sprinkle little flour and grease

Transfer the cake batter and tap the pan to remove air bubble

Bake for 40-50 minutes until a toothpick inserted comes out clean

Cool the cake for 5 minutes then invert and unmold the cake

Add hot water, sugar, cardamom powder, and saffron into a pan and cook on medium heat for 5 minutes

Mix well in between and cook till the syrup turns sticky, avoid string consistency

Turn off the stove and set aside

Clean the pan and transfer the cake back to the pan

Prick holes all over the cake with a toothpick or skewer

Gently pour the entire sugar syrup over the cake and keep aside for at least 2 hours or until the sugar syrup is well absorbed in the cake

Boil evaporated milk in medium flame for 5 minutes

Furthermore add sugar, cardamom powder, saffron and boil for 5 minutes, turn off the stove

Cool the rabdi at room temperature and refrigerate till you serve

Gently pour hot water in a wide pan

Carefully place the bundt pan and let it sit for 5 minutes

After 5 minutes carefully take the pan outside. invert and unmold the cake

Slice the cake and pour rabdi, serve

You can also serve the cake with vanilla ice cream