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