Rabdi Recipe (Rabri)

Take milk in a heavy bottom pan. Bring it to full boil. Mix it well. Boil the milk while scraping the sides of the pan to remove the milk solids formed when boiling milk. Add the milk solids back into the milk and boil longer. Keep simmering on low heat and scrape the sides as the cream forms. Reduce it to 1/3rd.

Once the milk is reduced. Add in sugar and condensed milk and boil until the milk starts to thicken even more. It will get thick and creamy faster as soon as you add the sugar and condensed milk. Once it gets creamy and thick. Turn off the heat.

Now add in cardamom, saffron, rose extract, and chopped nuts and mix well. Rabri will get even thick as it cools. Once the mixture is cool, you can store it in fridge.

Serve warm or cold.