Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.

Keep stirring in regular intervals just to avoid milk getting burnt from bottom.

Meanwhile add cardamom powder, saffron strands and chopped dry fruit. You can also soak saffron in a small bowl of milk before adding. This will give immediate colour to the Rabri. I added directly so it's completely your choice. Now add sugar also.

Once you see the milk reducing from it's original level, you will find the cream sticking all around the pan. Keep scratching it with a spatula and add in the milk. Don't forget to stir.

Keep scrapping small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabri). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.

After 2 hours rabdi is ready to serve.