Take a heavy bottom pan, and add milk to it. Bring the milk to a boil and then add saffron. Lower the heat to medium and let a layer of malai form on top.
Using a skewer, push the layer of malai on the side of the pan. Keep repeating the process and keep pushing the malai on the sides.
Cook the milk for one to one and half hours till you are left with half a litre of milk. Then add sugar to this milk and mix well.
Add the laccha collected on the sides back to the rabri, add rose water and cook for another minute.
Pour the rabri in earthen pots for more flavor or just transfer it in a serving bowl. Garnish with almond and pistachio slivers. Serve.
A passionate foodie since his early days, chef Ranveer Brar believes God lives in food! Try this Anarsa recipe and you will want to enjoy not this Diwali but every Diwali.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
