Step 1
Pour the milk in a Kadhai and damage it over low warmth.
Step 2
Decrease the hearth and go away it with sluggish warmth whereas stirring steadily.
Step three
Add the sugar and scrape the solids of the milk from the edges once more within the milk.
Step four
Proceed over low warmth till the milk begins to thickely and appears a bit like Rabdi.
Step 5
When bubbles start to kind, stir consistently to keep away from burning.
Step 6
This can take about two hours, so stay over low warmth till the milk is diminished and doesn’t have bubbles. Then refrigerated it.
Step 7
Let it cool and serve!