- Heat up a heavy & thick bottomed vessel over the medium-high flame initially & Add in the milk to it & let it first come to its initial rolling boil point- Reduce the flame now, to the low-medium & keep on stirring continuously until the entire quantity reduces to its 1/4th ie. 250 ml.
- Keep on stirring & spreading/layering the Malai from the boiling milk continuously at sides/edges of the pan/vessel & at times keep on scraping it gently but not completely- Ensuring that it doesn’t turn brown at any point of time hence be very careful with your heat maintained quite persistently until the entire process is completed & we get our desired quantity of the reduced milk out of it
- While, stirring you see that the milk has reduced to almost more than its half then, add in the sugar & the milk powder to well dissolve in it & hasten the very process of thickening while giving out thick layers of the Malai that’s required to be accumulated at the edges of the vessel & that’s very important for this process of the Rabdi making at all points, quite authentically & traditionally
- Once done, turning off the flame, allow it to cool down quite substantially & you’d see that it’s thickened even more hence turn off the flame rightly once it’s quite substantially thick enough- Post cooling down, scrape off the edges of the milk pan or vessel in which we kept on accumulating & gathering the Malai
- Add in the finely chopped dry fruits & saffron strands, post cooling it down completely & while serving it in the serving bowls/tumblers, etc. Traditionally, the dry fruits aren’t used in it but it’s your own call whether to go for it or not…It’s absolutely ready to be served either in the RT or chilled…ENJOY