Take Whole Milk in a Big Utensil (Deep Frying Pan) and bring it to boil on high flame.
1 l Whole Milk
Now simmer the gas flame, add Saffron threads, Sugar and Cardamom powder to the milk and stir it. Now for rest of the recipe you need to keep simmer flame.
1/2 tsp Cardamom Powder, Few Saffron Threads, 4 tbsp Sugar
Since, you are now cooking on simmer flame thin crust of milk cream will start forming on top as the milk will boils. Once you can see enough of cream layer crust, take the crust out using a spatula and gently stick it on the sides of the frying pan or utensil.
As you will keep cooking until you have reached 1/3 of the Milk quantity, you need to keep repeating above mentioned step and take out enough of cream crust on the side of the utensil.
Do not worry, as you see the cream crust getting a bit harder and a little burnt on the sides of the frying pan, this is meant to happen. Later you will be using this hardened cream to prepare Rabri.
Meanwhile, take 1 tbsp Cornflour in a small bowl and mix it with 2 tbsp of milk. You can use same milk which you are boiling in the frying pan.
Mix it well, so there are no lump formations in it.
Once, the milk is 1/3 it's original quantity, mix the Cornflour syrup that you had already prepared in it. This will thicken the boiling milk.
1 tbsp Corn Flour
Stir it for 5 minutes. Now, add Milk Masala Powder and stir again. Turn off the gas. Your Rabri is almost ready.
Pour the boiled milk in a bowl. Now, scratch off the thick creamy crust layer formed on the sides of the frying pan. This is what will make it more thick and bring flavour to the dessert.
Now, add the creamy crust to the boiled milk in the bowl and mix it gently.
Your Rabri is ready, but before serving we recommend keeping it refrigerated for 30 mins or more. Chilled Rabri is a great dessert. Garnish it with some chopped Pistachios, Cashews and Almonds. You can also add any of your favourite topping.
Few Pistachios