Name: Kesar Rubri recipe by Reena Dixit at BetterButter
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: 1.25 (about 5 cups) litres full fat milk; 2.5 to 3 tablespoon sugar or add as required; 5 to 6 green cardamom; 12 to 15 saffron strand; 1 teaspoon rose water; 4 tablespoon nuts (almonds and pistachio)

Instructions

Take milk in a kadai or pan boil the milk on a low to medium flame, till the milk starts to froth or forms a layer of cream/malai on top.
With a spatula, keep removing the malai layers and collect malai in the sides
Keep on simmering the milk like this and collecting the cream layer in the sides.
Meanwhile, soak almonds and pistachios in hot water for 30 minutes. Then remove their skin
Slice or chop them and keep aside. Do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
The process of collecting the cream layer has to be done many times. In between, also stir the milk gently , so that the milk does not get burnt from the bottom. if you do too much of stirring and if quickly, then you won't get the layers of cream in the rubri. you can also just thicken and scrape the milk solids from the sides
Once the milk reduces to half, then add 2.5 to 3 tbsp sugar. you can add sugar as per your taste
Add a 12 to 15 strands of crushed saffron and 1/2 tsp cardamom powder. stir gently.
After adding saffron, the color will change gradually to a yellow color as the milk keeps on reducing. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the flame. It took me about 1 hour 15 minutes on a low flame
Add the sliced almonds & pistachios and 1 tsp rose water
Garnish with some sliced almonds and serve rubri hot or warm or chilled

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