Take a saucepan or kadai, add ½ teaspoon of ghee and swirl so that ghee /clarified butter coats saucepan. This is done to avoid scorching of milk from bottom.
Add 1litre of full fat whole milk boil the milk, when milk starts to froth and rises on stop. Regulate the flame to low.
Take 2 tablespoon of boiled milk and soak 12-15 strands of saffron in it, set aside.
Now continue to boil milk on low flame, stirring milk for every 6-8 minutes from bottom.
Milk froths often and forms a layer of cream on top.
Scrape the edges of saucepan/ kadai and add cream back to boiling milk.
Around 1 to 1.5 hours, milk reduces to ⅓ quantity.
Add sugar, saffron soaked in milk, rose water and cardamom powder.
Cook for another 3-4 minutes.
Garnish with almond and pistachio slivers.
Pour the rabri in earthen pots for more flavours.
Chill in refrigerator for a few hours before serving.