Indori Shahi Shikanji

We need to make rabdi first. Take milk in a pan and bring one boil. Now add sugar and a pinch of saffron and let it reduce to half. Cool it down to room temperature and add some cardamom powder. Chill it in the refrigerator for 4 to 6 hours.

In a mixture jar take hung curd, chilled rabdi, powdered sugar and some ice cubes. Churn everything together to make shahi shikanji.

Pour it in individual glasses and garnish with almond and pistachio slivers. Serve it chilled.