Place thick bottom wide kadhai or pan on the gas stove and pour full-fat milk in the kadhai.
Boil the milk on medium flame, till the milk starts to froth or a layer of milk cream or malai appears on the top.
When the cream layer appears on the top, lower the flame and with the help of spatula stick the cream layer on the sides of the pan.
Simmer the milk continuously on low flame and stir it occasionally to prevent burning from the bottom.
Meanwhile, soak the almonds and pistachios in hot water for about 20 to 30 minutes. Then peel off the skin.
Make sure to stir the milk occasionally and to stick the cream layers on the sides of the pan.
Now, chop or slice the soaked almonds and pistachios. Here, I have used almonds without soaking in hot water.
This is the continuous process of simmering the milk on low flame and sticking the cream layer on sides.
Now, when the milk is reduced to its half quantity add sugar in the pan and stir till the sugar melts.
If you are using saffron strands, you can put it in the milk at this time. After adding saffron, the colour will gradually change to yellow as the milk reduces.
When the milk reduces to 1/3rd of its original quantity, turn off the flame and add cardamom powder into the milk.
Leave the milk for a few minutes, and then start scratching the cream layer from the sides and put it in the semi-thick milk in the pan.
Scrape off the entire cream layer from the sides of the pan and add it to the thickened milk in the pan.
Gently mix the creamy layers with the thickened milk and add in chopped dry fruits.
Remove the prepared lacchha Rabri or creamy thickened milk into the serving bowl or glass. Place it in the refrigerator to serve chill Rabri.
Garnish it with a pinch of cardamom powder and decorate it with chopped almonds while serving Rabri warm or chilled.