2 Tbsp sweet potato, boiled and mashed
1/2 tsp sugar
1/2 cup warm water
1/2 tsp elaichi powder
Few saffron strands
1 tsp mixed nuts
Boil the milk well and then add the mashed sweet potato into it. Cook well till the milk thickens.
Now add the saffron strands to a cup of warm water and wait till they dissolve completely.
Add this to the milk mixture and stir well. Stir in elachi powder and cook for 3-4 minutes.
In the end, add nuts on top and empty the entire rabdi in a bowl and let it cool. Refrigerate for 1 hour. Serve chilled.
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