First, fill a big heavy-bottomed pan with full-cream milk and bring to a boil.
Reduce the heat and simmer the milk, stirring occasionally to keep it from sticking.
To add texture, gently scrape the cream layers that are forming on the sides into the milk.
Add sugar to taste and stir until the sugar is completely dissolved in the milk.
For a fragrant, golden hue and flavor, add crushed cardamom and saffron strands.
Make sure the layers of lachha are visible by letting the milk diminish until it becomes thick and creamy.
Serve your rich, festive Rabri cold when it has cooled fully and garnished with chopped nuts.