Rabri
- Milk 4 cups
- Sugar 2 tablespoons
- Rose water 1 teaspoon
- Saffron (Kesar) a few strands
- Green cardamom powder 1 teaspoon
- Almonds a few
- Pistachios a few
Blanch the almonds and pistachios, peel and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan.
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