Take a broad and thick bottomed pan. Pour milk in it and bring it to boil.
Once the milk starts boiling, simmer the gas flames and let the milk reduce. This may take 30-35 mins or even more.
Keep stirring in regular intervals just to avoid milk getting burnt from bottom.
Meanwhile add cardamom powder, saffron strands and chopped dry fruit. You can also soak saffron in a small bowl of milk before adding. This will give immediate colour to the Rabri.
Once you see the milk reducing, you will find the cream sticking all around the pan. Keep scratching it with a spatula and add in the milk. Don't forget to stir.Add sugar.
Soak saffron in 2 tbsp milk and keep aside.
Heat ghee in a wok and roast the Vermicelli till golden in colour. Collect in a plate and keep aside.
In the same wok add 1 tbsp ghee and fry cashews, and raisins and collect aside.
Add milk then
Immediately add the roasted sewai and keep stirring till get thicker.
Add fried cashews, raisins andsimmer the gas and cover the lid. Let the sewai cook till it dries up and is soft.
When the sewai starts drying up, add saffron soaked milk and grated khoya and prepared Rabri,mix well. Cook for another 3-4 mins.
Turn off the heat and add some kewra water for aroma.
Garnish with some chopped cashews and serve warm.
