Boil milk in a deep non-stick pan on medium high heat, and keep stirring the milk at regular intervals. So that the milk does not stick to the bottom of the pan. Cream is forming above the milk.
Now gather the cream floating above the milk on the side of the pan. Then add saffon and mix it. When very less milk left in the pan then we add sugar and cardamom powder, mix it and cook it till the sugar dissolve completely.
Then add chopped almonds and pistachios. Now turn off the flame and let the rabdi cool down. Scrap out the gathered cream and mix it. After that mix the cream lachcha in the milk. Chill it completely and garnish it with almonds and pistachios. Rabdi is ready to be served.
