Rabri / Sweet Rabri / Rabdi

Rabri is prepared using full fat milk. It is nothing but reduced milk with sweetness and nuts. It is a rich dessert that enlightens your mood when you eat it. Normally we dont eat this often due to its high calories. But for a family get together or on special occasions this is a best dessert to go with. It tastes best when refrigerated. You can adjust the thickness of the rabri as per your taste. This is the base for Rasmalai and Shahi Tukda. If you don't have condensed milk, then you can skip it and increase the sugar quantity. But I personally recommend you to use condensed milk since it gives more richness to the dessert.

Preparation Time: 5 mins
Cooking Time: 40 mins
Serves: 4

Ingredients:

Full Fat Milk- 1 litre
Cardamom- 5
Sweetened Condensed milk- 4 tbsp
Sugar to taste
Safron- a pinch(I didnt use it)
Nuts to garnish

Procedure:

1. Take a heavy bottomed or non stick kadai and boil the milk.

2. Add the cardamom to it. Stir it in between.

3. Once the milk boils then reduce the flame to medium. You may find the cream layers at the top. Gently move it to the sides. Cream layers give more taste to the rabri so do not stir the milk continuously. If you do so, then you wont be able to get more cream layers. Repeat the same when you find the cream layers at the top.

4. When the milk is reduced to half, add the condensed milk and sugar.

5. Cook for few more minutes on low flame.

6. Switch off the flame and let it come to room temperature. Now you can see more cream layers at the top.

7. Garnish with nuts and serve chilled.

Notes:
1. The more you increase the cooking time, the more thick the rabdi gets.
2. You can use any kind of nuts to garnish.
3. If you are using saffron, then add it when the milk is reduced to half.
4. Gently scrape the edges in between and add the cream layers to the milk.
5. It is highly recommended to use non-stick kadai. If you use other than non-stick then make sure  to stir in between so that the milk doesn't get burnt.