- 8 rasgullas (either
canned or readymade)
- 1 1/2 litres cow's milk
- 100 g
sugar
- 10 strands saffron
- 1/4 cup (40 g) pistachios,
sliced fine
- 1/4 cup (40 g) almonds, sliced fine
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- Soak the rasgullas in the milk for one hour. Remove
from milk and set aside.
- Heat the milk and keep stirring until
reduced to less than half its quantity.
- Add sugar and keep
stirring on a low heat for 10 more minutes till the sugar is
dissolved. Remove from heat.
- Add the condensed milk and stir
well.
- Keep aside to cool.
- Add the soaked rasgullas.
- Sprinkle
the saffron.
- Do not stir the milk.
- Try not to disturb the
container.
- Cool in the refrigerator overnight.
- Swirl the milk
with a light hand before serving This will give beautiful
streaks of yellow (from the saffron) and the white of the
milk.
- Garnish with almonds and
pistachios.
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