Pour milk into a heavy bottom pan. In this case it is best not to use teflon or nonstick cookware; however this makes it imperative that you make this dessert when you are able to give it the attention it requires, otherwise it will scorch.

Place pot over a medium flame and heat until a film appears on top of milk. Gently take that film to the side of the pan, bringing it up and allowing it to stay there. Continue to do this until milk has reduced by 1/4. Every 15 to 20 minutes, gently stir bottom so that the milk does not stick to the pan. If this is done too vigourously, you’ll disturb the fats that are collecting in the milk. Add sugar and chai masala. Continue to skim the top for another 20 to 30 minutes. This whole process can take up to 2 hours.

Mix 2 tbsp (30 mL) of cornstarch with 1 tbsp (15 mL) of water and gently stir into the rabri until you have a yogurt-like consistency. Pour through a strainer into a bowl and place a piece of plastic wrap on top to prevent a skin from forming. Place into the fridge to cool. Top with sliced pistachios and cashews.