Milk – 3 litres
Sugar – 500 gms.
Pistachio (unsalted – chopped) – 5 nos.
Silver leaves (edible) – 3 sheets
In a kadai, boil milk on a medium flame. When boiled, reduce the heat to a low flame and stir continuously till the milk is 1/3rd its original quantity. The milk will acquire a granular consistency and will become light brown in colour.
Add sugar. Keep stirring till the sugar blends in and is completely dissolved. Remove from the heat.
Let the Rabri to cool. Remove it in a bowl and add the pistachio nuts. Refrigerate.
Before service, garnish the Rabri with edible silver leaves.