Rabri is one of the traditional Indian sweets. It is basically slow-cooked milk, thickened and flavored with cardamom, saffron etc. It tastes rich due to the fats in the milk solidifying bit by bit. Too many sweets have rabri as one of the major components. It is served chilled for optimum taste.
Add the milk and let it cook on low flame.
Every few minutes, a thin layer of cream will form on the milk surface.
With the help of a spatula, gently slide it to the sides of the pan so that it sticks there.
Do this step every few minutes.
Much quantity of cream will slowly get accumulated on the walls of the pan.
Also, put in a few strands of saffron strands.
Continue simmering the milk for almost 2 hours till it reduces to almost ¼ of the original.
When quite many layers of thick cream accumulate and milk also thickens a lot, add the sugar and elaichi powder.
Gently scrape all the cream layers and add to the rabri/milk.
Let the sugar melt and dissolve.
Shut off the flame and let it rest till temperature goes on lowering.
This again leads to thickening of the Rabri.
When it reaches room temperature, place in the fridge to chill.
Garnish with the slivered/powdered pistas in the individual serving bowls and serve chilled.
Rabri is often served on its own but it pairs very well with jalebis, kulfi, and carrot halwa among others.
Additionally, condensed milk and/or khoya is also added for quickening the process and to richen the taste further.