Heat milk in a pan. When the milk starts to boil, keep collecting it on the sides of the kadai. Keep repeating the process till the milk has reduced to almost 1/3rd. Now add sugar and boil for another 10 minutes, till the sugar dissolves.
2
Now add cardamom and switch off the flame. Let it come to room temperature. Add rose water and mix well.
3
Combine crushed sevai and condensed milk and mix well.
4
Take a spoon of this mixture and press down in a round mould to form a tart. Set in refrigerator for an hour.
5
Place a spoonful of rabdi on the tart and top it up with laccha malai.
6
Garnish with saffron milk, chopped pistachios and varakh.