1-Take 5 cups or 1.25 litres of full fat whole milk in a non-stick wok & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.

2- So when you will see the cream floating on top, then with a spatula, gently move the cream layer.

3- And bring it towards the side of the wok and stick it to the pan.

4- Keep on simmering the milk and collecting the cream layer on the sides and sticking it to the pan.

5- Meanwhile soak almonds and pistachios in hot water for 30 minutes. Then remove their peels.

6- Slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios. You can even use either almonds or pistachios.

7- This process of collecting the cream has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. In between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom.

If you do too much of stirring and if quickly, then you won’t get the layers of cream in the rabdi. You can also just thicken and scrape the milk solids from the sides.

8- Here the milk has reduced to half about 30 minutes later. And you will see the layers of cream collected on the sides has thickened also.

9- Once the milk reduces to half, then add 2 to 3 tbsp sugar. You can add sugar as per your taste.

10- Then add a 15 to 18 strands of saffron and 1/2 tsp cardamom powder. Stir gently.

11- Continue collecting the cream and bringing it to the sides of the wok. Also do stir the milk gently after you bring the cream towards the sides of the wok. If you don’t stir the milk then there is a possibility of the milk getting browned or burnt from the bottom. after adding saffron, the color will change gradually to a yellow color as the milk keeps on reducing.

16- Then add the sliced almonds & pistachios and 1 tsp rose water or kewra water. Stir gently again. Reserve a few dry fruits for garnish.

17- Then garnish rabri with some sliced almonds, pistachios. Serve rabri hot or warm or chilled.