Boil a milk in a thick kadai on a lower heat.

Simmer milk till thick or reduced one-forth quantity.

Keep scrapping the sides as you thicken the milk.

Now grate the petha.

Add petha and cardamon powder and pomegranate juice in thicken milk.

Remember rabri is not too thick because petha makes rabri thick on cooling.

Now remove the kadai from heat.

Pour rabri in coconut shell or serving dish and chill.

Garnish with pomegranate seeds, and chopped almonds.