| • | Crush almonds and pista coarsely, or cut down into slim slivers.
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| • | Boil milk in a clean heavy pan. After it begins boiling, simmer it for about 10 minutes. Stir on occasion while boiling.
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| • | Now add sugar to the milk, stir until dissolves completely.
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| • | Turn off the flame. Add saffron, cardamom, almonds and pistas to the mixture.
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| • | Then cool it to room temperature.
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| • | Now add sitaphal pulp to it and cool for 3-4 hrs until very cold.
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| • | Garnish the rabdi with a few chopped up rose petals.
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| • | Sitaphal Rabdi is ready to savor. Serve chilled.
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