Litchi Almond Rabdi

First, soak the almonds in lukewarm water for 2 hours and peel off their skins.

Heat the milk and boil it until it reduces to half its original volume. Now, add the sugar, saffron, soaked almonds, and cardamom powder, and let it thicken further.

Turn off the heat. The Rabdi is ready… let it cool down and then refrigerate it for 3-4 hours.

Meanwhile, remove the seeds from the litchis and chop the flesh into small pieces.

Mix the litchi pieces into the Rabdi, garnish the chilled Rabdi with almonds, pistachios, and saffron, and serve.