In a heavy bottom pan, add one liter of milk. Once it comes to a boil, reduce to low heat and allow simmering. Keep stirring at regular intervals, pushing the layer of malai that forms on the top towards the sides of the vessel.

After 5-7 minutes milk is slightly thickened. Add sugar and allow the sugar to dissolve and continue to simmer the mixture.

Now in a bowl, add custard powder and cold milk. Mix well

Then add custard powder mixture to rabdi and stir continuously.

After some time rabdi mixture quickly thickens.

Then add cardamom powder and mix well.

Switch off the gas and scrap the sides of the pan and add all malai to the milk.

Now chill rabdi mixture in the refrigerator for at least 30 minutes.

Then take ripe mangoes and cut them into pieces. Grind mango pieces into a mixer jar and make a puree.

Transfer the mango puree to the chilled rabdi mixture and mix well.

Add mango pieces and mix well.

Garnish chilled rabdi with pistachio slits and mango pieces. Serve.