26 August 2016


Preparation Time : 3 mins      |      Cooking Time : 7 mins

Ingredients :        

Rasgulla11-12 no.
Condensed milk1/2 cup
Cardamom powder
1/2 tsp
Milk2 cup
Saffronfew strands
Chopped nuts (almonds, pistachios, cashew nuts)3 tbsp

​Method :
  1. Squeeze all the rasgullas in order to remove any extra syrup inside. Set these aside.
  2. Pour milk and condensed milk in a pan and bring it to a boil.
  3. Add saffron and cardamom powder. Simmer it for around 5-6 mins so that the milk blends well with milkmaid. 
  4. Reduce the flame to medium. Add the drained rasgullas and chopped nuts.
  5. Mix well, cover with a lid and simmer for 1-2 min. Overcooking can break them. So be careful.
  6. Remove from fire, allow to cool down and refrigerate for 1 hour.
  7. Serve chilled with more chopped nuts on top !

Notes :
  • Be gentle while squeezing, otherwise the rasgulla will crumble. Do not press them too hard. Make sure that the syrup is extracted from the balls so that milk mixture can get in and soak up by the rasgullas nicely.
  • Instead of 1/2 cup, just use 1 cup of condensed milk if you have very sweet tooth.

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