The Indian culinary seems to have marveled the art of dairy based desserts, and Rabri happens to be one of the most iconic examples of it. Traditionally, it is made by thickening or condensing milk into a creamy concoction with several layers of cream floating on it. This is a luxurious traditional North Indian recipe, ideal for fine dining and party dessert.
To remove the skin of almonds put it in boiling water, soak it for 30 minutes or you can soak almonds overnite in normal water. Keep aside
Take 2 tbsp of warm milk and soak few strands of saffron for nice colour and flavor.
Put full fat milk in a heavy bottom pan and bring it to boil on medium flame, when the milk starts boiling keep the flame on medium low and wait till the layer of cream appear on the top surface of milk. This would take 2 to 3 minutes.
Once you see the layer of cream on upper surface, gently shift it with the spatula and stick it towards the side of the pan. Now again wait for few minutes till the layer of cream appears.
After sticking the cream layer on the sides of pan, stir the milk with spatula so that it does not stick to the bottom of the pan. Do not stir the milk continuously; stir it at regular intervals of 2-3 minutes otherwise cream layer will not form on top.
Repeat this process of stirring the milk and sticking the cream layers to the sides of pan until the milk reduces to 1/2 of its original quantity.
When the milk reduces to half add cardamom powder, sugar and soaked saffron milk, mix it well and cook for further few minutes till the sugar gets completely dissolve.
Continue sticking the cream layer to the sides of the pan and stir the milk after sticking the layer to the sides of the pan to avoid burning.
Once milk reduce to 1/3 from its original quantity then scrap off the entire layers of cream from the sides of the pan and mix it well with the reduced milk. Small creamy chunks will make the rabri more delicious.
Stir it well for 2 minutes.
Lastly add blanched chopped almonds, chopped pistachios, mix it well and cook for a minute. Turn off the flame and let it cool down at room temperature.
Transfer prepared rabri in a serving bowl, garnish it with sliced almonds, pista and saffron and serve hot, warm or chill.
You can also serve rabri with gulab jamun, malpua, shahi tukda and many other sweet recipes.
Always use heavy bottom pan otherwise milk will stick to the bottom of the pan and get burn You can use condense milk to make the cooking fast but you will not get the same texture by using this recipe and if you are using condense milk then reduce the quantity of sugar accordingly. Do not stir too much otherwise layer of cream will not form on top and you will not get right taste and texture.