Pistachios and Almonds for garnishing. Soak them into warm water.
We will serve rabdi in kasore(clay bowls). Soak these clay bowls in some water for an hour before serving to get rid of any impurities.
Instructions
Soak saffron strands in 1 tbsp of milk
Boil milk in a thick bottom pan. If you use thin bottomed pan, milk may get burnt and its taste may spoil.
When milk gets boiled, reduce the flame to the lowest. Add soaked saffron and simmer till milk gets reduced to one third.
The cream layer formed on top of milk must be moved over to the sides with the help of a spatula.
Also remember to stir milk after few minutes to prevent it from getting burnt.
Repeat the step of moving the cream to the sides of the vessel.This step must be repeated every time a thick cream layer is formed until milk is reduced to one third. This would take almost an hour.
Milk gets reduced to half after 40 mins.
Points to remember:a) Stir milk gently to prevent it from getting burnt b) 2) Too frequent stirring will prevent formation of thick cream layer and you will not have chunks of cream in final rabdi
After an hour milk gets reduced to one third.Add sugar and simmer for 2-3 mins
After 2-3 mins, scrape out the cream layer at the sides and add them to reduced milk.
After 2-3 mins of simmering turn off the flame.
Allow rabdi to cool down.
Put them in clay bowl and refrigerate for 2 hours.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kesar-rabdi/