2 ltrs – whole fat milk
1/4 cup – Sugar
1 tsp – Saffron
Almond flakes and Dry Rose Petals
In the KitchenAid’s 10″ Copper skillet or a heavy bottom wide pan, pour in the milk and bring it to a boil.
Once the milk has boiled, reduce the flame or move it to a smaller flame.Meanwhile a layer of cream will start forming on top. Using a spoon keep pushing the cream to one side of the skillet. Keep pushing the cream and collecting it. Do this till the milk has reduces to 1/3. Add sugar and saffron at this stage. Add sugar as per your liking. Taste it before you add more. Let the milk evaporate further, pushing the cream to the side. While mixing the sugar and saffron make sure you do not break the cream into smaller bits.
As I have used copper skillet, which is so heavy bottomed, I did not have to worry about the milk sticking to the bottom of the pan at all (i am in love with the Copperware). Incase of not using a heavy bottomed pan, keep stirring to avoid the milk from sticking to the bottom.
Once the milk has thickened to a condensed milk consistency, switch of the flame and let the rabdi cool. Refrigerate.