Cooking Time : 40 minutes
Ingredients :
| Rasgullas (either canned or the readymade ones work just fine) |
8 |
| Cow's Milk |
1-1/2 Liters |
| Sugar |
100 gm |
| Strands Saffron |
10 |
| Pistachois (sliced fine) |
1/4 Cup (40 gm) |
| Almonds (sliced fine) |
1/4 Cup (40 gm) |
Method :
- Soak the rasgullas in the milk for one hour.
- Remove from the 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 beutiful streaks of yellow (from the saffron) and the white of the milk.
- Garnish with almonds and pistachios.
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