Method
Before you start:
- Discard all the sugar syrup from the rasguallas
- Soak few saffron strands in 2 tbsp of milk & keep this aside.
- Add powdered sugar to a bowl of cold milk. Also add few drops of yellow color and keep steering till the sugar is nicely dissolved.
- Squeeze out the sugar syrup from the rasgullas and soak them in this mixture. Let them soak in the milk for some time.
- Boil one liter of full fat milk. Let the milk boil for 7 to 10 minutes.
- Occasionally keep stirring the milk and scrape out the cream from the rim of the pan.
- Add sugar to the boiling milk and continue to further reduce the milk.
- Once the milk is boiled for 14 to 15 minutes, add cardamom powder.
- Add the soaked saffron mixture to the milk and continue boiling for another minute.
- Allow the milk to cool down to room temperature for at least an hour.
- Then add a few drops of yellow color in the milk.
- Finally add in the soaked rasgullas to the boiled milk.
- Garnish it with chopped pistachio flakes and chopped almond flakes.
- Refrigerate for a few hours and serve chilled.
