Rabri

Rabri’ or Rabdi its classical Indian sweet delicacy which believed to be originated in Mathura’ the birth place of Lord Krishna’
It’s a creamy layered, smooth consistency derived out of boing milk in slow heat. In the process, milk is reduced to get a pale yellow color for cooking about an hour. Then it’s sweetened with sugar and flavored with cardamom powder, rose water. Traditionally, it’s portioned out in small earthen pots to get better natural flavor. 
Ingredients required:

• Fresh Cow milk 2 litres• Cardamom powder 1tsp• Sugar 1 cup• Rose water 1tbs• Chopped Almond 10 pcs• Chopped Pistachio 10 pcs.

Take a hard bottom Wok and heat on low fire. Pour the milk and keep stirring. Once the milk start boiling, keep occasional stirring and if any cream layer formation on wok sides, scrape it back in to milk and keep stirring. The milk need to be reduced to it’s 1/4. Therefore, it will approximately take about an hour or more. Once it’s reduced to a thick consistency, add sugar, cardamom powder and rose water. Keep stirring for few more minutes untill the sugar is completely melted. Add saffron strands to get desired color. Portion it unto small earthen pots, garnish with chopped almond and pistachio. Place the earthen pots in refrigeration and it’s more enjoyable once it’s chilled. Happy Cooking!