1/2cupchopped nutsuse nuts of choice, I used cashews and almonds
1/2cupgranulated white sugar100 grams
1/2teaspoon cardamom powder
Instructions
Heat whole milk and heavy cream in a small pan on medium heat. No need to boil it but just heat it up. Then add to it saffron strands (crush them with your hands before adding to the pan). Stir, remove pan from heat and set this aside. The saffron will release it's beautiful color and flavor in warm milk while you work on rest of the recipe.
To a heavy pan, add 2 teaspoons ghee on medium heat. Then add ricotta cheese to it. Cook the ricotta for 10 minutes on medium heat, stirring often.
Then add to it the milk-cream-saffron mixture. Stir well until it's all combined.
Then add the chopped nuts and stir. Cook on medium-low heat for 4 minutes, stirring often.
Now add the sugar. Stir it well, cover and cook on medium-low heat for 5 more minutes. Stir in between.
The mixture will thicken quite a bit towards the end of this time. Keep in mind that this continues to become thicker as it cools down so do not reduce it too much. Add in the cardamom powder and stir.
The rabdi is now done. Add to serving bowls and serve warm or chilled. You can serve the rabdi as such or pair with jalebi, gulab jamun etc.
Notes
This rabdi continues to thicken as it cool down so do not reduce it a lot. It should be a thick consistency but not super thick when you stop cooking.
If you don't like nuts or making this for people with nut allergy, you can skip the nuts. I definitely prefer the rabdi with nuts though.
Stir often when making the rabdi, you don't want it to stick to the bottom of the pan. For the same reason, use a thick bottom pan so that the rabdi doesn't stick.
Evaporated milk can be used in place of whole milk and heavy cream.
The sweetness can be adjusted to taste. This works for me but if you prefer sweeter rabdi (or less sweet), adjust the amount of sugar accordingly.
This recipes serves 8 to 10. It can serve more if you serve in smaller containers for a party.