- First heat the milk in a nonstick pan. When the milk boils, slow down the gas flame and let it boil till the milk is halfed. Add 2 tbsp of hot milk into the saffron stalks and mix it well. Chop the dry fruits
- During the milk boils, keep stucking prepared cream over the edge of pan with a spoon.
- Once the milk thickens, add sugar, saffron milk, cardamom -nutmeg powder and mix. Then, add the frozen cream on the edges into the milk, mix it well, boil for 10 more minutes and turn off the gas flame.
- Now, keep the rabdi in a bowl and let it cool in the freeze for 2 hours. After cooling, add chopped nuts, mix and serve.