| • | Pour the milk in a saucepan and leave it on medium heat till it reduces to one fourth of its original content.
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| • | Add the condensed milk and keep stirring frequently to prevent it from sticking to the bottom.
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| • | Now add sugar to the above-made recipe according to taste.
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| • | Add the rose essence and remove the pan from the flame. Allow it to cool.
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| • | Finally garnish rabdi with chopped pistachios and saffron strands.
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| • | Keep it in a refrigerator.
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| • | Rabdi is ready to eat. Serve chilled. |
