Rabdi

Method

Pour the milk into a wide, heavy-bottomed pan and bring to a simmer over medium heat. Crush the cardamom pods lightly and add to the milk along with the saffron strands. Allow the milk to reduce slowly, stirring occasionally, for 45-60 minutes until it thickens and reduces to about one-third of its original volume, developing a light cream colour. The milk solids will settle at the bottom creating the characteristic rich texture. Once sufficiently reduced, stir in the sugar and remove from heat. Heat the ghee in a small pan and lightly fry the almonds and pistachios until golden, then add to the rabdi. Pour into serving bowls, chill thoroughly, and serve cold garnished with extra nuts and a pinch of saffron.