In a wide heavy bottom pan or kadhai, and bring the milk to a boil
When milk starts boiling, simmer it on low flame.
Layer of malai (cream) will form on the top, with the help of the spatula keep collecting the malai on the sides of the pan
Stir the milk in between to avoid the burning.
Keep simmering the milk and collecting the malai on the sides of the pan.
When the milk reduces to more than half of it original quantity, then add saffron into it.
Keep stirring at intervals to avoid scorching
Now, once the milk reduced to its 1/3 quantity, then add sugar
Scrape all the malai from the sides of the pan and put it back into the rabri.
Let it simmer for another 10 minutes on low flame or until its reduced to 1/4 th quantity
Take it off the stove, cool it.
Garnish with rose petals, saffron, slivered almonds and pistachios and silver paper. Refrigerate for few hours before serving