By Rajlakshmi
May 5, 2026
Originating from the regal kitchens of Rajasthan, this decadent treat is a testament to the art of slow-cooking and the allure of rich, creamy textures.
1 litre of full-fat milk ½ cup of sugar A pinch of saffron threads ½ teaspoon cardamom powder A handful of almonds, pistachios, and cashews, finely chopped 1 tablespoon of sliced pistachios for garnish 1 tablespoon of sliced almonds for garnish 1 tablespoon of crushed dry rose petals, optional 1 teaspoon of ghee
Start by pouring the milk into a large, heavy-bottomed pan. Bring the milk to a boil while stirring frequently.
Turn the heat to medium-low and let it simmer. Keep stirring at regular intervals to prevent the formation of a skin on top.
Once reduced in volume by about half, it turns a pale beige colour. Meanwhile, soak a pinch of saffron threads in a tablespoon of warm milk.
Once milk is thick, add the sugar and saffron-infused milk. Stir well to combine. Simmer for another 10-15 minutes.
Stir in the cardamom powder and finely chopped mixed nuts. Add some crushed dry rose petals.
Heat ghee in a separate pan and lightly roast the sliced almonds and pistachios until they become golden brown. Add them to the malai rabdi and mix well.
Allow the malai rabdi to cool to room temperature. It will thicken a bit more as it cools. Garnish and serve!