- In a bowl boil milk on low flame and keep stirring continuously to reduce to half.
- Add saffron infused milk, Khoya and Thandai powder
- Continue stirring to reduce further. When it’s thick enough set aside
- Cool to room temperature and pour into earthen pots
- Refrigerate and next day garnish with edible rose petals and chopped dry fruit (I chose pistachios and almonds)
- Happy Holi with Thandai Rabri