Rabri / Rabdi

Serves 6

• 1 litre milk, full cream cows / buffalo milk
• 1 cup Condensed Milk
• ½ tsp cardamom powder
• 2 Tbsp saffron milk

1. Firstly, in a large nonstick pan heat thick cows or buffaloes milk. Stir occasionally making sure the milk doesn’t stick to bottom of vessel and get to a boil. 
2. Furthermore add 1 cup of condensed milk. add more condensed milk, if you looking for too sweet rabdi. Stir well and get the milk to boil. Also reduce the flame to medium and once a layer of cream is formed over the milk, stick it to sides of vessel.
3. Make sure to stir from bottom of vessel so that milk doesn’t burn. Further, get the milk to boil again. Repeat the gathering of cream to sides of kadai / Wok for at least 3 -5 times or till milk reduces to one-third. 
4. Add cardamom powder and saffron milk. Give a good mix and get the milk again to boil. Also scrape off the collected cream from sides. and give a good stir. 
5. Simmer for 2 minutes and rabdi / rabri is ready.