Pour the milk into a thick bottomed pan, preferably non-stick and bring it to boil, stirring frequently. At no point must the milk stick to the bottom and burn since cooking the milk is a slightly lengthy process.

Turn down the heat and let the milk simmer until it is reduced to almost 1/3rd the original quantity and has become thick in consistency. Throughout this time, stir on and off to ensure the milk doesnu2019t stick to the bottom, and scrape down the milk solids which tend to stick to the sides of the pan.

If you want to make this more like a Payasam/ Kheer, then do not cook the milk until it isalmost reduced to almost 1/3rd. Just cook down the milk until it is a bit thick, somewhat like the consistency of a thick evaporated mik. Rabdi should be thick enough to require a spoon to eat it with, whereas a Payasam/ Kheer should be slighly thinner in consistency.

While the milk is cooking down, peel, core and grate (not too finely, so you can taste it in the cooked Rabdi) the apples into a bowl of water so they do not turn brown. Do not use lemon juice for this as it will curdle the milk when you add the grated apple to it.

When the milk has almost reached the required thick consistency, add the grated apple (after draining the water completely) and let it cook for about 2 to 3 minutes. Then add the crumbled paneer and cook for another couple of minutes. Now add the sugar and let it simmer for about 5 minutes.

Take the pan off the heat and add the cardamom and the rose water and stir well. Let it cool completely at room temperature. Refrigerate the Payasam/ Kheer/ Rabdi till ready to serve.

When ready to serve, spoon the Payasam/ Kheer/ Rabdi into individual servng glasses or dishes and garnish generously with sliced almonds and pistachios. You do need to use blanched almonds, but the ones with their skins. If you lightly toast the nuts before slicing them, they lend a lovely taste to the dessert.