| • | Heat milk in a thick bottomed pan.
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| • | Once bring in to boil, leave only it on normal heat up until it cuts down to one fourth of it is original content.
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| • | Add the condensed milk and keep stirring often to prevent it from adhering to the bottom.
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| • | Now add sugar to the above-made recipe according to taste.
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| • | Add the rose essence and take aside the cooking pan from the flame. Allow it to cool.
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| • | Finally garnish rabdi with chopped up pistachios and saffron strands.
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| • | Keep it in a refrigerator.
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| • | Rabdi is ready to eat. Serve chilled.
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