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Ingredients
1 liter whole milk (full-fat milk)
1 pinch saffron
1 tablespoon cornstarch (cornflour)
3 tablespoons granulated sugar
¼ teaspoon rose water

Instructions
Add milk to a wide heavy bottom nonstick pan and bring it to a boil over medium-high heat, stirring frequently to avoid any scorching at the bottom of the pan.
Note – Try to use a wide pan for fastening the cooking process.
Once the milk comes to a boil, lower the heat to medium.
Add saffron strands to the pan and give it a mix.
Let the milk simmer undisturbed for 1-2 minutes or until a thin layer of malai (milk fat) is formed on top.
Using a spatula, move the layer of malai to the side of the pan or mix it back with the milk.
Scrape the sides of the pan at regular intervals and keep adding the solidified milk back to the pan.
Keep scraping the bottom of the pan at regular intervals to avoid scorching.
Cook similarly (that is undisturbed for 1-2 minutes and mix the fat layer back) until the milk is reduced to more than half (30-35 minutes).
Now mix cornstarch with 3 tablespoons of water and make a slurry.
Add the slurry to the pan and cook until the rabdi thickens, stirring frequently.
Add sugar and rose water, and cook for another 3-4 minutes.
Pour the ready rabri into earthen pots for more flavor or else just transfer in a regular serving bowl.
Garnish with almond and pistachio slivers. Either serve hot or chill in the refrigerator for a few hours before serving.

Notes
My recipe serves 4 but you can easily double or triple it. Keep in consideration that the cooking time with increase if the recipe is scaled.
Making rabri is a time taking process. You just cannot fasten it beyond a point. So it’s advisable to make it while you are already in the kitchen doing something else. This way, you can keep doing your regular work and the rabdi will keep thickening on the side and it will not be an extra effort for you.
The key tip for making rabri is to find the right balance between leaving the milk alone so that the malai layer forms, but also stirring enough so that it doesn’t stick and burn on the bottom.
Do not leave the pan unattended. The milk burns very quickly and your entire effort will go to waste.
Rabdi slightly thickens after it cools down. So keep that in mind.
Chill rabdi before eating, it tastes even more delicious this way. In case, it becomes too thick after refrigerating, add a little chilled milk and adjust the consistency.

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