Kesar Rasmallai Recipe

Ingredients:

• 8 Rasagulla discs
• For the saffron flavoured milk
• 1 liter full fat milk
• 1/4 cup sugar
• A few saffron strands, dissolved in milk
• 1/4 teaspoon cardamom (elaichi) powder
• For the garnish
• 2 tablespoons slivered pistachios
• 2 tablespoons slivered almonds

Method:

• Squeeze out the syrup from the rasagoollas and divide each into two.
• Put the milk to boil with the sugar . Boil for 15 minutes and add the saffron and cardamom.
• Give one more boil and switch off the heat.
• Arrange the rasagoollas in a plate. Pour the boiled milk on top.
• Decorate with slivered pistachios and almonds.
• Chill thoroughly .
• Serve cold.