Rabri

Simmer and Collect Malai (Cream)

• Once boiling, reduce the heat to low-medium to maintain a gentle simmer. Avoid a vigorous boil.
• After 5-7 minutes, a layer of cream (malai) will form on the surface. Using a spatula, gently push this layer from the center to the side of the pan, sticking it to the inner wall.
• Repeat this process every 5-7 minutes. Continue simmering the milk and collecting the malai on the sides. This is the most crucial step and requires patience.
• Every 10-15 minutes, gently scrape the bottom of the pan to prevent the milk solids from scorching, but be careful not to disturb the malai layers on the sides.

Thicken and Flavor the Rabri

• Continue the simmering process for about 60-70 minutes, or until the milk has reduced to approximately one-third of its original volume. The milk will be thick and creamy.
• Add the sugar, soaked saffron strands (along with the milk), and green cardamom powder. Stir gently until the sugar is completely dissolved.
• Cook for another 5 minutes, allowing the flavors to meld.

Incorporate Malai and Finish

• Turn off the heat. Gently scrape all the collected layers of malai from the sides of the pan and mix them into the thickened milk. These flaky layers give Rabri its signature 'lachhedar' (layered) texture.
• If using, stir in the rose water.
• Let the Rabri cool completely at room temperature. It will thicken significantly as it cools.

Chill and Serve

• Once cooled, transfer the Rabri to an earthen pot (matka) or serving bowls.
• Chill in the refrigerator for at least 2-3 hours before serving.
• Garnish with slivered almonds and pistachios just before serving. Enjoy it on its own or with malpua or jalebi.