Rabri

Pour the Full-fat milk into a wide, heavy-bottomed pan or kadai and place it over medium heat. Bring the Full-fat milk to a gentle boil, stirring occasionally to prevent scorching at the bottom.

Once the Full-fat milk starts to boil, reduce the heat to low. Allow the Full-fat milk to simmer gently, letting a layer of malai (cream) form on the surface. Do not stir the Full-fat milk vigorously. As a layer of malai forms, gently push it to the side of the pan with a spatula. Continue this process, allowing new layers of malai to form and pushing them aside, until the Full-fat milk reduces to about one-third of its original volume.

Once the Full-fat milk has significantly thickened and reduced, gently scrape the collected malai from the sides back into the thickened Full-fat milk. Add the Granulated sugar, Green cardamom powder, and Saffron strands. Stir gently until the Granulated sugar dissolves completely and the ingredients are well combined.