Once it’s boiling, lower the heat and let it simmer. 

As the cream collects on the sides, scrape it back into the milk. 

Keep simmering until the milk has reduced to half its original volume.

Stir in some sugar and mix well until it’s completely dissolved.

Take 2 tablespoons of warm milk and dissolve your coffee powder in it, then pour that mixture into the pan. 

Gently stir to blend in the coffee flavour.

Now, add in some saffron milk, cardamom powder, and half of your sliced nuts. 

Give it a good mix and let it cook for another 2–3 minutes.

Let the rabri cool down to room temperature, and then pop it in the fridge for at least an hour before serving to really bring out the flavours.

Add the remaining sliced nuts to the rabri right before serving.