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1. Milk- 250 ml
2. Milkmaid (condensed milk)- 1/2 tin
3. Cardamom powder- 1 pinch
4. Saffron (kesar)- few strings
Boil the milk in a deep bottom pan over low flame. When it starts boiling, add milkmaid to it and stir it continuously so that no lump is formed. Keep cooking the mixture until the milk turns thick and the mixture turns a little dark cream color. Add cardamom powder to it. Pour the rabri in a bowl and decorate it with the saffron strands and refrigerate it for few hours before serving it.