Please connect to Internet to continue
Preparation Time : 5
Cook Time : 25
Total Time : 30
Rasgulla 8 nos
Milk 2 1/2 cups
Evaporated filled milk 1/4 cups
Sugar 1/4 cups
Saffron 1 pinch
Cashew nuts 8 nos
Cardamom powdered 1 nos
Pistachios 8 nos
Ghee 1 tsp
First start heating milk in a heavy bottomed vessel, grease the bottom of the pan with few drops of ghee. Take 2 tablespoons of warm milk and keep saffron soaked till needed.
Boil milk for 20-30 minutes in very low flame. Keep stirring now and then. When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.
Chop the nuts and fry it in ghee till golden brown and add it to the milk too,add the sugar and simmer for few minutes.
Squeeze the sugar syrup from the rasgullas ,just squeeze it gently.
Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.
Please Login to comment