Ingredients:

• A can of 14 Rasgollas
• 2 cans – condensed Milk
• Milk (in equal proportion to condensed Milk)
• Garnish: Finely chopped unsalted pistachios, powdered elaichi, Saffron strands (soaked in a little water for 1 hour)

Method:

1. Squeeze out all the syrup from the rasgollas. Then cut each rasgolla into 2 halves.
2. Pour out the sweetened condensed milk into a serving bowl.
3. Add milk to the condensed milk in equal proportion. Mix well.
4. Drop all the rosgolla halves into the condensed milk.
5. Garnish with the finely chopped pistachios, powdered elaichi, and saffron strands.
6. Refrigerate and serve cold for the best taste.

Recipe courtesy of Jigna Shah