Ingredients:

• 1 can – rasgulla (approx 20 piece)
• 1 litre – whole Milk
• 1 litre – half and half
• 1.5 cup – Sugar
• 2 tbsp – sliced Pistachios (green)
• 2 tbsp – sliced Almond
• 1 tsp – powdered Cardamom
• 1 cup – Milk
• 1 cup – water
• 1 pinch – saffron.

Method:

1. Remove the rasgulla from sugar syrup and press and remove extra syrup from rasgulla.
2. Mix 1 cup milk and water and soak rasgullas for hour.
3. In a heavy bottom saucepan add 1 litre milk and half and half and boil on medium heat for a 20 to 30 mins.
4. Now add sugar and boil for 5 to 10 more mins.
5. Let milk and sugar mixture cool.
6. Remove rasgulla from the liquid and squeeze out the water-milk.
7. Add rasgulla to milk and sugar mixture, and add the saffron, cardamom, pistachios and almond.
8. Chill for 4 hours and serve cold.

Recipe courtesy of Heena Patel