Rabri

1. 1
   prep · ~10 min

   Prepare the saffron and nuts.

   1.Soak the saffron in 1 tbsp warm milk for 10 minutes.

   2.Soak the almonds, peel them, and slice them thinly.

   3.Slice the pistachios and lightly crush the cardamom seeds.
2. 2
   boil · ~8 min

   Bring the milk to a gentle boil.

   Pour the milk into a wide heavy pan and bring it to a gentle boil over medium heat, stirring now and then so it does not catch at the bottom.

   TIPA wide pan helps the milk reduce faster and gives you more cream layers on the sides.
3. 3
   simmer · ~30 min

   Reduce the milk and collect the cream.

   1.Lower the heat and let the milk simmer gently.

   2.As cream forms on the surface and sides of the pan, move it to the edges with a spatula.

   3.Keep simmering and scraping the sides every few minutes until the milk reduces to about one-third.

   TIPKeep the heat low to medium-low so the milk thickens slowly without turning grainy or scorched.
4. 4
   mix · ~5 min

   Sweeten and flavor the rabri.

   1.Add the sugar and stir until fully dissolved.

   2.Add the crushed cardamom and saffron milk.

   3.Gently scrape the collected cream back into the thickened milk and fold lightly to keep some texture.
5. 5
   simmer · ~3 min

   Finish with the nuts.

   Add the sliced almonds and pistachios, then simmer for 2 to 3 minutes until the rabri looks thick but still pourable. It will thicken more as it cools.

6. 6
   rest · ~20 min

   Cool the rabri.

   Take the pan off the heat and let the rabri cool to room temperature before chilling if you like.

7. 7
   serve

   Serve the rabri warm or chilled.

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