Boiled Milk – 250 ml
Sugar – 2 1/2 tblsp
Saffron Strands – few
Cardamom Powder – a pinch
Almonds – 2 to 3, coarsely chopped
Pistachios – 2 to 3, coarsely chopped
Cashewnuts – 2 to 3, coarsely chopped
1. Heat a heavy bottomed pan over medium flame.
2. Pour the milk and boil until it starts to reduce.
3. Add sugar, saffron, cardamom powder and stir well.
4. When the sugar has fully dissolved and the milk has started to thicken, add the almonds, cashewnuts and pistachios.
5. Remove from flame.
Tip: This is the basic recipe for Rabadi (Rabdi). You can use this to make Rasmalai, Shahi Tukda or even other flavours of Rabri like Sitaphal Rabadi, Apple Rabadi, Kesar Rabri, Mango Rabri by adding the appropriate pulp.