Ingredients

The following ingredients have 4 Servings
  • 1 liter whole milk (full-fat milk)
  • 1 pinch saffron
  • 1 tablespoon cornstarch (cornflour)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon rose water

Instruction

  • Add milk to a wide heavy bottom nonstick pan and bring it to a boil over medium-high heat, stirring frequently to avoid any scorching at the bottom of the pan.
  • Note – Try to use a wide pan for fastening the cooking process.
  • Once the milk comes to a boil, lower the heat to medium.
  • Add saffron strands to the pan and give it a mix.
  • Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) is formed on top.
  • Using a spatula, move the layer of malai to the side of the pan or mix it back with the milk.
  • Scrape the sides of the pan at regular intervals and keep adding the solidified milk back to the pan.
  • Keep scraping the bottom of the pan at regular intervals to avoid scorching.
  • Cook similarly (that is undisturbed for 1-2 minutes and mix the fat layer back) until the milk is reduced to more than half (30-35 minutes).
  • Now mix cornstarch with 3 tablespoons of water and make a slurry.
  • Add the slurry to the pan and cook until the rabdi thickens, stirring frequently.
  • Add sugar and rose water, and cook for another 3-4 minutes.
  • Pour the ready rabri into earthen pots for more flavor or else just transfer in a regular serving bowl.
  • Garnish with almond and pistachio slivers. Either serve hot or chill in the refrigerator for a few hours before serving.