Rabri

Instructions

1. Prepare the milk
   Pour the milk into a wide, heavy-bottomed pan and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low.
2. Collect the cream layers
   As the milk simmers, a cream layer (malai) will form on top. Using a spatula, gently push this layer to the sides of the pan. Continue this process as new layers form, allowing the milk to reduce slowly.
3. Reduce the milk
   Continue simmering and collecting cream layers for about 1 hour to 1 hour 15 minutes, until the milk has reduced to approximately 1/4 of its original volume. Stir occasionally from the bottom to prevent burning.
4. Add flavorings
   Once the milk has reduced, add sugar and stir until completely dissolved. Add cardamom powder, saffron strands, and rose water (if using). Mix well and cook for another 5 minutes.
5. Add nuts
   Add the chopped pistachios and almonds, reserving some for garnish. Stir gently to combine, being careful not to break the cream layers too much.
6. Cool and set
   Turn off the heat and let the rabri cool to room temperature. The mixture will thicken further as it cools. Transfer to a serving dish and refrigerate for at least 2 hours to chill completely.
7. Garnish and serve
   Before serving, garnish with sliced pistachios, slivered almonds, and a few saffron strands. Serve chilled as a dessert or with Indian sweets like jalebi or malpua.