In a heavy bottom pan, add little water and milk. Bring it to boil on medium flame.
Meanwhile, in a bowl, add wheat flour, milk powder, and ½ cup of milk. Mix well and make a lump-free mixture.
Also, make a slit from soaked almonds and pistachio.
Now add flour and milk powder mix gradually into boiled milk and mix well.
Stir occasionally and get to a boil for 5-7 minutes. Once a layer of cream is formed over the milk, stick it to the sides of the vessel.
When milk is slightly thick then add sugar and mix well.
When sugar is completely dissolved, add cardamom powder and almond pistachio slits in it.
Switch off the flame and cool down rabdi mixture completely.
Then scrape off the collected cream from the sides and give a good stir.
Garnished with chopped dry fruits and serve chilled.