Kesar Rabdi

Rabdi is patience in a bowl. We simmer milk for hours, folding back every layer of malai that forms, until it becomes thick, creamy, and deeply flavoured.

Finished with strands of saffron, a sprinkle of slivered almonds and pistachios, and a touch of cardamom. Served chilled, it is pure indulgence.

A festive favourite — equally loved poured over jalebi or enjoyed on its own.