Cardamom and Saffron Rabri
Ingredients
- 1,000 mlWhole milk (fresh)
- 50 gWhite sugar (granulated)
- 4 pccardamom (seeds crushed)
- 1 pinchSaffron (strands)
- 20 gAlmond with skin (crushed)
- 20 gRoasted salted pistachio (crushed)
Method
Milk slowly reduced until thick and lumpy, rich with layers of cream. Pistachios provide a crunch while saffron naturally tints the dish a pale yellow.
- 1
Pour the whole milk into a wide, heavy-bottomed pan. Bring to a boil over medium heat, then lower the heat as soon as the first bubbles appear.
- 2
As soon as a skin forms on the surface, gently push it towards the sides of the pan with a spatula so it sticks. Repeat this every time a new skin appears until the milk volume decreases by two-thirds.
- 3
Add the sugar, crushed cardamom seeds, and a pinch of saffron. Stir the center of the liquid gently without touching the sides. Simmer until the mixture heavily coats the spoon.
- 4
Scrape the sides of the pan to reincorporate all the dried cream layers into the reduced milk. Add the crushed almonds and pistachios. Remove from heat when the consistency is that of a thick cream with chunks.
Frequently asked questions
How do you get this dish right?
- Use a very wide pan rather than a deep pot: the larger the surface area, the faster the evaporation.
- Only scrape the sides at the very end, otherwise you will lose the characteristic texture of the cream chunks.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Can be enjoyed warm or very cold.
