Preparation / Directions:
Grease a non-stick or heavy based pan with ghee or butter pour in milk. Keep on low heat and keep stirring, any cream that forms must be kept being stirred in. Continue this process until the milk becomes extremely thick and creamy it won't be totally smooth because you have kept stirring in the broken cream that has formed on the top. Once done take off the heat and add the sugar stir really well. From two liters of milk you should have now condensed to about 750 grams of milk it's up to you how much time you want to spend over the hot stove. If you like it sweet you can add more sugar if you don't add less. Sprinkle the cardamom seeds on top and serve cold. Keep in fridge. In India there are some towns where 'basudi' or 'rabdi' which is very similar is extremely famous especially in some of the pilgramage places. The little shops there put the milk on boil for the whole day, and as the day wears on it gets thicker and thicker tasting like nectar by the e
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