Take milk in a thick heavy bottomed pan or kadai & begun to heat the milk on a low to medium flame

Once the milk reduces to half & little more add sugar & little crushed saffron, stir gently; continue

After adding saffron colour will change gradually to a yellow colour as the milk keeps on reducing ; when the milk reduced 1/3 or 1/4 of it's original quantity then switch off the flame it took about 20-25 min on a low flame initially & medium flame

Add cardamom powder, saffron & sliced almonds & pistachio & stir again gently. RABRI is ready

By the time Rabri get ready simultaneously you can cut mango pieces in to tiny pieces; till serving time keep mango pieces in fridge
so when you add it should be chill

When RABRI IS COOL FULLY keep in fridge for chill
After 1/2 hr add rose essence stir it lightly add cut mangoes & purée keep little pieces for garnish

Serve in dessert glass garnish with mango pieces, pistachio & dry rose petals