Rabri

What to get ready

• Fresh milk 13 ½ cups
• Sugar 9.9 oz
• Cardamom 0.6 oz
• Saffron threads 0.8 g
• Sliced almonds 4.2 oz
• Pistachios 3.5 oz
• Rose water 2 ⅛ tbsp

Method

1. 1 Heat the milk in a wide, flat-bottomed saucepan over medium heat without stirring.
2. 2 When a layer of cream forms on the surface, scrape it to the side of the pan with a spoon and let it sit.
3. 3 Skim the cream off the side of the pan instead of stirring it into the milk; the accumulated layers of cream are what form the rabri.
4. 4 Repeat the skimming process about fifteen times in 60 minutes.
5. 5 When the milk has reduced to one-third, add the sugar, cardamom, and saffron.
6. 6 Scrape all the cream from the sides of the pan back into the milk, then refrigerate for 2 hours and sprinkle with seeds.

With an appliance

• Oven 2 hr 20 min

  Replace steps 1–4: Pour the milk into a wide tray, place it on the middle rack of the oven at 130 degrees for 70 minutes, and only scrape the cream to the edge every 15 minutes; longer by about 10 minutes, but the even heat distribution prevents the bottom from burning, the milk won't overflow, and you can reduce the number of scrapings from fifteen to four. Step 6 still involves scraping the cream back into the milk to maintain the correct rabri texture.