Soak saffron strands in one tablespoon of water or milk and keep aside.
Boil the milk in a heavy bottomed pan, simmer the flame and keep stirring frequently and cooking.
Once the milk starts reducing, add the thandai syrup, cardamom powder and stir well.
Add sugar and soaked saffron and mix well.
Once the sugar is dissolved switch off the flame.
Allow this to cool completely.
Place the rabri in refrigerator for 2 hours
Just before serving add the fruits and sliced almonds, cashews and pistachios and mix.
Serve chilled rabri garnished with kiwi slices, pomegranate kernels, chopped pistachios and saffron strands, in earthen bowls (sikore), for that authentic feel.
You can also serve in any other bowls you like
Enjoy the Chilled Fruit Rabri endlessly.