Kesar Badam Lachcha Rabri

In a thick bottomed pan heat milk to get a boil. Once the milk start boiling, simmer the gas flames and allow the milk to cook till it starts reducing and turn thick and creamy

When the milk starts to reduce you will see a creamy layer forming at the sides. Scrap it with a spatula and collect in a separate bowl. Keep doing this in regular intervals when ever the cream is formed. This process needs to be many times to collect the milk solids.

Meanwhile blanch the almonds, remove skin and cut them in thin slices. Collect the slices in a bowl and keep aside.

By now the milk must have reduced to half, this is when we need to add sugar. The quantity of sugar totally depends on one's choice, for me 4 tbsp sugar was more than enough but you can adjust accordingly.

Keep stirring till the sugar melts and then add crushed saffron, and cardamom powder. Simmer the gas and let the milk cook again.

Meanwhile keep collecting the milk solids from the sides in a bowl. After some time you will see the color of milk changing to golden yellow. This happened because of saffron.

Let the rabri cool for some time and then pour them in earthen bowls or ramekins or any dessert bowl you have and let them cool completely.

Garnish the rabri with some saffron strands, few slices of almonds and some dried rose petals. You can also garnish with edible silver leaf.

Refrigerate it well before serving and serve chilled !