Heat up a heavy & thick bottomed vessel over the medium-high flame initially & Add in the milk to it & let it first come to its initial rolling boil point- Reduce the flame now, to the low-medium & keep on stirring continuously until the entire quantity reduces to its 1/4th ie. 250 ml.

Keep on stirring & spreading/layering the Malai from the boiling milk continuously at sides/edges of the pan/vessel & at times keep on scraping it gently but not completely-
Ensuring that it doesn’t turn brown at any point of time hence be very careful with your heat maintained quite persistently until the entire process is completed & we get our desired quantity of the reduced milk out of it

While, stirring you see that the milk has reduced to almost more than its half then, add in the sugar & the milk powder to well dissolve in it & hasten the very process of thickening while giving out thick layers of the Malai that’s required to be accumulated at the edges of the vessel & that’s very important for this process of the Rabdi making at all points, quite authentically & traditionally

Once done, turning off the flame, allow it to cool down quite substantially & you’d see that it’s thickened even more hence turn off the flame rightly once it’s quite substantially thick enough- Post cooling down, scrape off the edges of the milk pan or vessel in which we kept on accumulating & gathering the Malai-
That’s what makes it absolutely LACHHEDAR MALAI RABDI 🤤

Add in the finely chopped dry fruits & saffron strands, post cooling it down completely & while serving it in the serving bowls/tumblers, etc. Traditionally, the dry fruits aren’t used in it but it’s your own call whether to go for it or not…It’s absolutely ready to be served either in the RT or chilled…ENJOY 💁🏻‍♀️