Rabri

Rabri (IAST: Rābaḍī), Hindi: राबड़ी Urdu:ربڑئ, Rajasthani: राबड़ी Gujarati: રાબરી ) is an Indian and Pakistani sweet dish. The quintessential Rabri from Calcutta has probably been handed down from the Rabri that is originally from Varanasi. This very rich dessert is made by heating sweetened milk in a large open vessel (kadhai). As the layer of cream begins to form on the surface of the milk, it is taken off and kept aside. The process continues until the milk is exhausted. The Rabri thus formed is extremely creamy and very heavy on the stomach, but loved by all. Rabri was banned in Calcutta for sometime during the years of milk scarcity because of the fact that it uses up a large quantity of milk.

All you need for this mouth watering sweet - Rabri

Sugar - 50gms
Cardamom powder - 2tsp
Cashews, Pista & Almonds - 1tsp each
Milk - 1 litre

Steps:

Boil milk in a thick bottomed pan until it becomes 1/3rd. When boiling move the skin of the milk sidewards - we have to mix the same later.

Cook in low flame and stir continuously, so that it doesn't get burnt in the bottom.