Ingredients

• 2 litres - full cream milk
• 1/2 cup - sugar
• 10-12 cardamoms peeled
• 15-20 strands saffron
• 10 almonds
• 10 pistachios skinned

How to Make Plain Rabdi

• Fresh grind cardamom to rough powder
• Soak saffron in 2 tbsp hot milk.
• Rub with pestle till dissolved.
• Chop almonds and pistachios into thin slivers.
• Pour milk in a large heavy saucepan.
• Put to boil on high. Continue boiling till half quantity is left.
• Keep skimming off the top cream every now and then.
• Collect cream and keep aside in a separate container.
• Add sugar, stir till dissolved.
• Add all other ingredients, including saved top cream.
• Stir, take off fire.
• Cool to room temperature.
• Refrigerate till well chilled.
• Serve in individual bowls made of glass, ceramic or earthenware.