Thandai Spiced Rabri

For thandai spice mixture, place all the ingredients in a blender and grind to get a coarse powder. Set it aside

To make rabri, put together in a heavy bottom or non-stick pan milk and cream and place it on a low to medium heat. Bring it to a boil and then reduce the heat to low.

As the milk start to form a layer of cream or malai on the top, use a spatula to gently move the layer bringing it to the side and stick it to the pan.

Continue simmering the milk like this and collecting the layers of cream on the sides. Stir the milk in between, to prevent it from browning or sticking at the bottom.

When the milk is half reduced add in 4-5 tbsp of thandai spice mixture and sugar, according to taste. Continue simmering the milk and collecting cream until it is reduced to one-fourth. Add in the saffron and let is cook for few minutes.

Take it off the heat. Using spatula, scrap off the cream collected on the sides and add it to the thickened milk. Stir it gently. Add 1 tsp of rose water and mix it gently.

Let it chill and garnish it with sliced almonds and pistachios while serving.