Ingredients:

• 1 small tin condensed Milk
• 1/2 litre – Milk
• 1 tsp – Cardamom powder
• 6 rasgullas
• A pinch of Saffron
• 1/4 cup – slivered Almonds and pistachios.

Method:

1. Mix the condensed milk with the milk. Boil for about 5 minutes, adding the cardamom powder.
2. Squeeze the rasgullas to get rid of the syrup and add to the boiling milk. Cook on medium heat for 5 min.
3. Mix saffron with 1/4 cup of milk and add. Remove and chill.
4. Serve garnished with the slivers of almonds and pistachios.

Recipe courtesy of Archana Kulkarni