Coconut Balls dipped in Saffron Rabri

In a nonstick pan add all ingredients of coconut balls.Bring it to boil.Cook for 5-7 minutes.Stir continuously while boiling otherwise sides will start browning the mixture.

When the mixture starts combining together,Switch off the flame.

Transfer the mixture to a plate.Let the mixture sit for about 10 minutes.Then divide the mixture into equal parts and roll them between your palms and shape them in round balls,wrap with coconut powder.Keep the coconut balls in refrigerator.

Now for making Rabri soak saffron strings in 3 tbsps of warm milk.

Heat milk in a wide pan.When milk starts boiling, reduce the flame.
Add crushed khoya and let it simmer for 10 minutes till it is reduced to half the quantity. Keep scraping from the sides and stir well.
Now add sugar and saffron. Mix it well.
Keep stirring and scraping from the sides till it starts thickening.
Remove from flame and let it cool down.
Remove pods from cardamom, crush it and add it in the Dish.

Transfer the mixture into a serving bowl.Allow to get cold.Now bring out the coconut balls from the refrigerator and dip into the prepared Rabri.Garnish with chopped almonds.Serve chilled.