Cardamom and Saffron Rabri

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.

• Prep time: 10 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 275
• Protein: 11 g
• Carbs: 26 g
• Fat: 14 g

Ingredients

• 1000 ml Whole milk ( fresh )
• 50 g White sugar ( granulated )
• 4 piece cardamom ( seeds crushed )
• 1 pinch Saffron ( strands )
• 20 g Almond with skin ( crushed )
• 20 g Roasted salted pistachio ( crushed )

Instructions

1. Initial reduction

   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. Cream formation

   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. Seasoning

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Can be enjoyed warm or very cold.