1.Heat milk in a heavy bottom pan.
2.When it comes to a boil, simmer the heat.
3.Let it simmer till it is reduced to ½.
4.Add sugarand cardamom powder.
5.Cook till it thickens a little bit more.
6.Remove the rabdi from heat.
7.Let it cool.
8.Peel and deseed the custard apple and add them to the cooled rabdi.
10.Garnish with almond and pistachio slivers and dried rose petals.
11.Chill in the refrigerator for 3-4 hours.