Kheerni

Sindhi-style rabdi — full-fat milk reduced on low heat over hours with continuous stirring, or by the more efficient method of allowing a skin to form repeatedly and folding it into the milk until the volume reduces by two-thirds to a thick, grainy, clotted-cream consistency. Sweetened with sugar and fragrant with cardamom, rose water, and saffron; served cold with lolo or eaten alone in small bowls at the end of a Sindhi festival meal. The kheerni is the Sindhi name for what North India calls rabdi; the Sindhi version is sometimes thicker, with a coarser grain texture from longer reduction. A labour-intensive preparation that signals the importance of a festive occasion.