• 09 Jun - 15 Jun, 2018
  • Mag The Weekly
  • Cookery


· 1½ liter full fat milk
· 2½ tbsp sugar
· ½ tsp green cardamom powder
· 10 almonds, sliced
· 10 pistachio, sliced
· 5-7 strands saffron


Boil milk in a heavy base pan over medium flame. When milk starts to boil, reduce flame to low. Stir at regular intervals of three to four minutes but not continuously. When a layer of cream appears on the surface, shift it towards one side of a pan. Do the same for the next cream layer. Cook until milk is reduced to one-third of original quantity. Add sugar and stir to dissolve it. Add cardamom powder, sliced almonds, saffron strands and sliced pistachio; mixing well. Scrape small cream chunks collected on the side of the pan into the milk, this will make for delicious small cream chunks in rabri. Cook for two minutes then turn off the flame. Let it cool to room temperature naturally and refrigerate it for at least two hours before serving. Add half cup of ripe mango purée before refrigerating to develop mango flavour. Transfer prepared sweet zafrani rabri in serving bowls and garnish with sliced almonds and serve chilled.