When you cook sweetened milk at a low temperature until it thickens to a creamy and rich texture, it becomes rabdi. To step it up a notch and to add another layer of flavor and aroma, cardamom powder or saffron is added. This is a hugely popular dessert in India and is usually accompanied by rasgulla (cheese balls cooked in a sugar syrup), jalebi or eaten as is. I added some berries to it for a refreshing feeling.

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