Prepare time: 10 mins
Cook: 1 hour 15 mins
Serves: 4 Persons


For Rabdi

  • 1.25 litre milk
  • 50-gram khoya
  • 3 tablespoons sugar

For Flavour and Garnishing

  • 1/2 tsp cardamom powder
  • 1 tsp rose water
  • 10 – 12 saffron Strands
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped pistachios


  1. Soak almonds and pistachios overnight in normal water or for 20 to 30 minutes in hot water. Drain the water and peel off the nuts.
  2. Chop all the soaked nuts and set them aside.
  3. Take enough warm milk to soak strands of saffron for colour and flavour.
  4. Take milk in a thick and deep bottom pan and begin to heat the milk on low to medium heat until it starts making a thick layer of skin on the milk.
  5. When the skin starts floating on top, take a spatula and gently move the layer to the side of the pan and stick it to the pan/or pull it aside . Keep the heat to a low and continue to simmer and keep on skinning the milk.
  6. Keep doing this and collect the cream layer on the sides until the milk reduces to half quantity and add khoya.
  7. When the milk reduces to half, add cardamom powder, sugar, and soaked saffron milk, mix it well and cook for a further few minutes till the sugar gets completely dissolved.
  8. Once the milk reduces to 1/3 of its original quantity then scrape off the entire layers of skin or add them back to milk. Stir it well for 2 minutes.
  9. At last, add blanched chopped almonds, and chopped pistachios, mix it well and cook for 2  minute. Turn off the flame and let it cool down at room temperature or in the fridge.Ready to serve.

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