Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.
Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.
Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.
Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.
Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.
He Has Been Using Spices Regularly Since The Time He Started Cooking And Ever Since He Had His First 'homemade Indian Chai' Which Had Ginger, Cardamom And Cinnamon.
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!
