Rabdi

It is a dessert mostly famous in North India, but loved by all. It best goes with jalebi or malpua.

INGREDIENTS:

Milk (2 Liters).
Sugar (1/2 cup).
Pistachio crushed.
Almonds Crushed.
Cardamom powder (1 Tsp). 

PROCEDURE:
Heat milk in a big and deep bottomed vessel and allow it to boil, as it boils and boils, there forms a  layer of cream(malai) on the top, with the help of a ladle send the malai to a side of the pan and let the milk boil again in simmer, after som time, you will notice another layer of malai/cream forming on the top, again push the malai to the walls of the vessel and boil the milk, continue with the process till milk reduces to 1/10 or say as till a cup of milk remaining in vessel, check the gas mode should be in simmer or the heat will burn the malai which are on the walls of pan, now add sugar, pistachio and almonds and stir up well till sugar dissolves in the milk. Off the flame and with the help of ladle or spoon slowly remove the cream from the walls of vessel and mix it with the milk inside the vessel.
Our delicious rabri is ready to be served as dessert.