Boil milk in a heavy bottom pan on a slow flame.

After it starts boiling simmer it for 10 minutes and stir occasionally while boiling.

Add sugar and stir till sugar dissolves.

Boil for another 5-8 minutes till the milk has thickened and almost reduced to half of the quantity and your Rabri is cooked.

Now let the Rabri chill at room temperature.

Meanwhile, remove seeds from custard apple, grind to make a thick pulp.

Add the pulp into the Rabri once the milk cools and mix it well.

Refrigerate the custard apple Rabri for 2-3 hours and serve it chilled.

Garnish with dry fruits like Almond and Pistachios Shavings.