- Heat milk in the sauce pan. When milk starts boiling, reduce the flame.
- Add saffron strands and keep boiling milk till milk reduces to 3/4th quantity
- Add khoya and let it simmer for few more minutes. Keep scraping from the sides and stir well.
- Now add sugar and coconut AND hibiscus syrup. Mix it well.
- Keep stirring and scraping from the sides till it starts thickening.
- While the milk heats, whisk the Cornstarch in a separate small bowl. Once the milk is steaming, slowly steam ½ cup of the hot milk mixture into the Cornstarch , whisking constantly. Slowly add the Cornstarch mixture back to the pot, Continue to cook over medium heat.
- Remove pods from cardamom, crush it and add it in the dish.
- Remove from flame.
- Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and refrigerator for a few hours before serving.
- Here I serve chilled Hibiscus syrup coconut rabdi pudding with hot Jalebi and Chocolate Truffles❤
