• Rasgullas 20-25 small
• Milk 1 1/2 litres
• Saffron few strands
• Sugar 3/4 cup
• Khoya, grated 1/2 cup
• Fresh cream 1 cup
• Pistachios,blanched, peeled and sliced 8-10
• Almonds,blanched and peeled 1/2 cup

Bring the milk to a boil in a deep non stick pan, lower the heat and simmer till the milk reduces to half its original volume.

Add the saffron and sugar and cook till the sugar dissolves.

Add the khoya to thicken the milk. Squeeze the rasgulla to remove excess syrup and place them in a bowl.

Pour the milk mixture over and set aside to cool.When completely cold, place in a refrigerator to chill.

To serve, place a few chilled sasgulla in each bowl.

Drizzle fresh cream and sprinkle pistachios, almonds and pomegranate kernels on top and serve at once.

by Pak101.com (few years ago!) / 944 views