Rabri is prepared in a special kind of flat-bottom karahi pan. This is the same pan which is used to make jalebi. For cooking rabri, milk is cooked slowly in the pan. Cook milk slowly so that it does not create bubbles as it is the requirement of the dish. Then cream is accumulated aside. When whole cream is moved on a side, more milk is added.
After pouring all the milk, and there is a thick layer of cream, cardamom powder, kewra, and sugar are added and then milk is cooked more.
Once sugar is dissolved in the milk, it is poured over the cream layer and mixed together. All this mixture is then converted into rabri.
It is garnished and enriched with almonds and pistachios and served.