💛 Ingredients 💛
For Rabdi:
1 liter of full fat milk
2.5 tablespoons of sugar
1 pinch of green cardamom powder (optional)
1 pinch of saffron
Others:
2 tablespoons pistachios slivers
1 tablespoon almonds, slivers
Pinch of kesar to garnish
💚 Instructions 💚
For Rabdi:
Heat full fat milk in a nonstick pan.
When the milk comes to a boil, lower the heat and let it cook on low heat till it is reduced to half.
Add cardamom powder, saffron, and sugar and cook again till the milk is thickened and has reduced to almost 1/4 of the original quantity.
Keep stirring it every now and then to avoid lumps and sticking it to pan.
Keep it in the fridge for 3 hours.
Making Icecream:
In an ice cream maker, churn the rabdi for 20 mins or until it thickens.
Remove it in an airtight container.
Garnish it with pistachios & almond slivers and sprinkle a pinch of kesar.
Freeze it for 4-5 hours or overnight.
Scoop out and enjoy.