Rabdi

Ingredients:

Milk	1 lt
Sugar	¼ cup + 2 tbsp
Cardamom powder	2 pinch

Method:

1. Heat a wide thick bottomed kadai with milk. Continuously stir till it comes to a boil. Continue boiling in high flame until it is reduced to 3/4th. Stir in between to avoid sticking to the bottom. 
2. Reduce the flame to medium. Add sugar and cardamom powder. Mix well and allow to boil again. Now stir continuously until the mixture attains semi-thick flaky dropping consistency (at this time reduce the flame to low to avoid spitting). Switch off the flame and keep stirring for 4-5 minutes to avoid formation of thick malai layer on the top. Allow to cool completely. 
3. Refrigerate for one day and check. If it appears too thick, add hot milk to adjust to get the required consistency (Rabdi should be in semi-thick paste like consistency. So add the milk according to that). Delicious Rabdi is ready. 
4. Can stay good in the fridge for 2-3 weeks. Rabdi can be served along with many sweets or consumed as it is as a desert.