• 1½ liters (50 oz) Milk (full fat)
  • 2½ tablespoons Sugar
  • 1/2 teaspoon Green Cardamom Powder
  • 10 Almonds (badam), sliced
  • 5-7 strands Saffron (kesar)
  • 10 Pistachio, sliced



  • Boil milk in a broad, heavy based, pan or broad non-stick pan over medium flame.
  • When milk starts to boil, reduce flame to low. Stir at regular intervals of 3-4 minutes but not continuously. When layer of a cream appears on the surface, shift it towards the side of a pan. Do the same process for next cream layers. Cook until milk is reduced to 1/3 of original quantity.
  • Add sugar and stir to dissolve it. Add cardamom powder, sliced almonds, saffron strands and sliced pistachio; mix well.
  • Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabdi). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.
  • Transfer prepared sweet kesar rabri in serving bowl and garnish with sliced almonds. Serve chilled.