Full cream milk 1 litre Sugar 4-5 tbslp Fresh cream 3 tblsp (optional) Pista and almonds 1 tblsp Cardamom a pinch (optional) Saffron a pinch
In a deep and heavy bottomed pan add milk . Bring this to boil and keep the flame low.
Scrap the sides, whenever needed and let this boil for 15 more minutes.
Soak the saffron in 1 tblsp of hot milk . Keep it aside. Add the fresh cream to this (if adding)
Add the saffron milk to this and mix well. Continue to boil this stirring frequently.
Once the rabdi reaches a thick consistency, switch off the flame. Add the sugar and mix well. Add cardamom powder. I didn’t add. You may feel it is turning watery after adding sugar. But do not worry. It will be perfect once it is cooled down. Do not add sugar while the flame is on. This may curdle the rabdi.
Chop the nuts finely and sprinkle on the rabdi. Mix well.
Rabdi will taste so nice when serve chilled.
Δ
