• 1 1/2 cream milk Full - liters
  • 2 1/2 tbsp Sugar
  • 1/2 tsp Cardamom Green powder
  • 10 Almonds - chopped
  • 10 Cashew Nuts - chopped
  • 10 Pistachios - chopped
  • - 5 strands Saffron -6
  • For Garnishing :
  • 1 tbsp Pistachios - sliced
  • 5 - 6 rose petals Dried or fresh
  • 1 (optional) Silver leaf
  • 6 strands Saffron


  • Take a broad and SUNFLAME SAUCEPAN. Pour milk in it and boil.
  • Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.
  • Keep stirring in regular intervals just to avoid milk getting burnt from bottom.
  • Meanwhile add cardamom powder, saffron strands and chopped dry fruit. You can also soak saffron in a small bowl of milk before adding. This will give immediate color to the Rabri. I added directly so it's completely your choice.
  • Once you see the milk reducing from it's original level, you will find the cream sticking all around the pan. Keep scratching it with a spatula and add in the milk. Don't forget to stir.
  • Now add sugar and stir continuously till it dissolves.
  • Keep scrapping small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabri). Cook for 2 minutes and turn off flame. Let it return to room temperature naturally. Refrigerate it for at least 2 hours before serving.
  • Transfer the chilled Kesar Pista Rabri into serving bowls and garnish it with sliced Pistachios, rose petals, silver leaf and saffron strands.
  • Your Saffron and Dry Fruit laced Rabri is ready to serve. Serve Chilled !!!

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