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Cooking Time

Preparation Time : 5

Cook Time : 25

Total Time : 30


Serves 8

  • 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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Squeeze the sugar syrup from the rasgullas ,just squeeze it gently.

  • 05

    Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.



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