Vanilla and Pistachio Benarasi Rabdi

Method

1. Stir vanilla extract into the milk mixture during the last 5 minutes of cooking, then sprinkle crushed pistachios over the top before serving.
2. In a heavy-bottomed pot, heat milk over medium heat, stirring occasionally to prevent scorching.
3. Add sugar and continue cooking, stirring constantly, until the mixture reduces and thickens to a syrupy consistency (about 20-25 minutes).
4. Stir in cardamom, saffron, and ghee, cooking for another 5 minutes to blend the flavors.
5. Remove from heat, add rose water, and let cool to room temperature.
6. Chill in the refrigerator for at least 2 hours before serving.