Rabdi

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We are in Melbourne right now and the best thing about the city is Alka Aunty's Rabdi - kicks any desserts ass by a long stretch. It's a very heavy Indian dessert usually served as a sauce for jalebi or rasmalaai.

Ingredients:

Milk (1.5 ltrs)
Pistachos - 25gms(= crushed)
Saffron - a pinch
Sugar - 100 to 200 gram (really depends on how sweet you like it)

Put milk in a 2.5ltr+ microwavable bowl (should leave some room for milk to rise). Boil in a 1000W to 1200W for 10 mins, take it out, stir it, and put it back. Repeat this process till the milk reduces to 600 ml. Add sugar and again, repeat the process of boiling for 10 mins two more times. Blend the milk using a stick blender (or whatever! - can't believe I just used that word). Add saffron, pistachos and leave to cool. Once it reaches room temperature, put it in the fridge.

You can add readymade rasmalaai (alka aunty swears by Bikano rasmalaai) and have excellent dessert :-)