Rabri

          I had made only two sweets for Diwali, one was the Almond Chocolate Burfi and the other was this rabri. Ever since I tasted this at one of the chat places here in Chennai, I had wanted to try this at home. Rabri is nothing but milk which is boiled and reduced to 1/3 of its volume, I would say, a cousin to the South Indian Basundi. It's a very delicious and rich dessert, not many ingredients, but requires a little patience which  of course pays off at the end..

Need To Have

• Milk - 1 litre
• Sugar - 1/4 cup
• Chopped almonds - 1 tablespoon
• Powdered Cardamom - 1/4 teaspoon

Method

           Take the milk in a heavy bottom vessel and heat it. Once it starts boiling, reduce the heat and let it boil down to half its volume. Keep stirring from time to time, and mixing the cream layer formed on the top into the milk. Once it has reduced to half its volume, add the sugar and keep stirring still it's further reduced.

         Finally mix in the chopped nuts and the cardamom powder, stir for a minute. Remove and serve it at room temperature or chilled.

Note
Usually the final consistency is like that of porridge, but you can have it at a thinner consistency, if you like it that way.
Can garnish with some chopped pistachios.
I find the pressure cooker vessel to be ideal for making these milk recipes, because it's very heavy and the milk doesn't stick much to the vessel.