Take Whole Milk in a Big Utensil (Deep Frying Pan) and bring it to boil on high flame.
1 litre 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.
4 tbsp Sugar, Few Saffron Threads, 1/2 tsp Cardamom Powder
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 1/2 tsp Cornflour in a small bowl and mix it with 2 tsp of milk. You can use same milk which you are boiling in the frying pan.
1/2 tsp Corn Flour
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.
Stir it for 5 minutes. Now, add Milk Masala Powder and stir again. Turn off the gas. Your Rabri is almost ready.
1 tbsp Milk Masala Powder
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. Before using it with Shahi Tukda it is better to keep it in refrigerator for sometime - 30 mins or so.