Soak almonds and Pista in hot water for about 20-30 minutes. Drain the water. Remove the peels from the nuts.

Now slice, sliver, or chop them and set them aside.

Now pour the milk into a heavy-bottomed pan and bring it to a boil over low to medium heat.

Boil the milk stirring in between until the milk starts to form a layer of cream (malai) on top.

When you notice that the cream floating on top, then gently move the cream layer with the back of a spatula and bring it towards the side of the pan and stick it to the pan. Keep the heat to a low and continue to simmer.

Keep on simmering the milk like this and collecting the cream layer on the sides of a pan, if you want lachhedar rabdi, else you can keep scraping and putting the milk solids back in the milk.

Because the cream will rise to the top as the milk simmers, every time you need to bring it to the sides of the pan and stick it there. This process of collecting the cream layer must be repeated several times.

Also, make sure that you stir the milk gently in between so that the milk does not get burnt from the bottom. (keep in mind that, if you do too much stirring, then you won't get the layers of cream in the rabri.

Once the milk reduces to half, add saffron strands and cardamom powder. Stir gently.

After adding saffron, the color will change gradually to a beautiful yellow color.

Keep collecting the cream and bringing it to the sides of the pan.

And when the milk gets reduced to 1/3 of its original quantity, add sugar and mix well.

Let it simmer for another 10 minutes on low flame or until it's reduced to ¼ of the quantity.

Now scrape off the entire cream layer as well as dried milk solids and add to the thickened milk. Stir gently.

Switch off the flame and let it cool down. (This process took me about 2 hours).

Now add the sliced almonds, and pistachios. Stir gently again. (Save a couple of the blanched and slivered nuts aside for garnishing)

You can serve rabri hot, warm, or at room temperature. In case you want to have it chilled then, keep the Rabdi in the refrigerator for at least 2-3 hours before serving.

Garnish with chopped nuts and saffron strands before serving.