Saffron-Infused Rabdi Over Summer Berries

Cook milk in a thick-bottomed pan with a wide mouth. If a deep pan or pot is used to cook a lot of milk, the bottom layer sticks to the base while the top layer is still not hot enough. Bring milk to a quick boil, turn the heat to low and let it simmer, stirring occasionally. Using a plastic or wooden spatula, scrape the bottom occasionally, not allowing it to stick to the bottom. Cook it until the milk starts to thicken, and then add the condensed milk.

While continuously stirring, add saffron strands and cook until it reduces to a thick consistency. I personally like a pancake batter consistency.

Let the rabdi cool down and then you can either chill it or pour it mildly warm over fresh berries.