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Ingredients:
Rasagullas - 10
Milk (preferebly buffalo's) - 2 1/2 lits
Sugar - 1 small cup
Saffron - few strands (dipped in warm milk)
Mixed dry fruits - according to taste
Silver foil for decoration
Method:
Take the rasugullas out of the sugar syrup and squeez the extra syrup. Cut it into half
Boil the milk in a thick bottomed pan and give it about 2 boils.
Add the sugar and heat the milk till the sugar dissolves in nicely
Check the consistency of the milk and keep mixing it. The consistency should be thick and the quantity of the milk should be reduced.
When the milk is reduced add the saffron strands and allow it to be little warm
Now take a serving tray(preferably deep), arrange the rasugullas (which is already cut).
Pour the warm reduced milk on top of the rasugullas.
Keep it refrigerated for about 2 hours.
Serve it chilled topped with dry fruits and silver foil.
Rasagullas - 10
Milk (preferebly buffalo's) - 2 1/2 lits
Sugar - 1 small cup
Saffron - few strands (dipped in warm milk)
Mixed dry fruits - according to taste
Silver foil for decoration
Method:
Take the rasugullas out of the sugar syrup and squeez the extra syrup. Cut it into half
Boil the milk in a thick bottomed pan and give it about 2 boils.
Add the sugar and heat the milk till the sugar dissolves in nicely
Check the consistency of the milk and keep mixing it. The consistency should be thick and the quantity of the milk should be reduced.
When the milk is reduced add the saffron strands and allow it to be little warm
Now take a serving tray(preferably deep), arrange the rasugullas (which is already cut).
Pour the warm reduced milk on top of the rasugullas.
Keep it refrigerated for about 2 hours.
Serve it chilled topped with dry fruits and silver foil.
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