Rabdi

Ingredients

• 1 lt full fat milk
• 3-4 tbsp sugar
• 1 pinch saffron
• 1/4 tsp cardamom powder
• 1 tbsp almond slivers
• 1 tbsp pistachio slivers
• A few dry rose petals

Steps

1. Put the milk in a heavy-bottomed pan and add the sugar as it begins to boil.
2. Cook until the milk has reduced to half. Keep scraping and gathering the dried milk from the sides and returning it to the milk. Stir frequently to prevent sticking at the bottom. Add saffron and reduce a little further. Choose the rabdi consistency you prefer; if you do not want it very thick, switch off the heat when the milk has reduced to half. Turn off the heat and add the cardamom powder.
3. Cool to room temperature before storing in the refrigerator.
4. Top with almond slivers, pistachio slivers and dried rose petals, then serve chilled. It is also delicious alongside warm malpua or jalebi, and can be served as part of a meal or as a dessert.