PREPARATION

(For Rabri)

1. Heat 2.5 litres milk in a heavy skillet and stir well.
2. Bring it to a boil.
3. Add 1/4 teaspoon saffron, 220 grams condensed milk and mix it well.
4. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
5. It will take about 1 hour for the milk to thicken on a low heat.
6. Add 1 1/2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons almonds and mix it well.
7. Add 1/4 teaspoon cardamom powder and mix it well.
8. Remove the rabri from heat and allow it to cool for about 15 - 20 minute.
9. Refrigerate it for 1 hour.

(For Sugar Syrup)

1. Take a pan, add 400 grams sugar, 220 milliliters water and stir continuously until the sugar is fully dissolved.
2. Add 1/4 teaspoon saffron, 3 pods green cardamom and mix it well.
3. Bring it to a boil again. Keep aside.

(For Gulab Jamun)

1. In a mixing bowl, add 300 grams khoa, 100 grams all purpose flour, 2 tablespoons milk powder, 1/2 teaspoon cardamom powder, 1/2 teaspoon baking soda, 45 milliliters milk and mix it well.
2. Knead it into a smooth soft dough.
3. Take some dough in your hands and shape it into a ball.
4. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
5. Remove it from heat and transfer this into the prepared sugar syrup.
6. Soak for about 30 minutes.

(Assembling)

1. Pour the the rabri in a serving plate.
2. Add 1 - 2 gulab jamun over it.
3. Garnish with pistachios.
4. Serve.