Rasgullas - 12
Milk - 3 cups
Sugar - 1/2 cup
Saffron strands - few
Pistachios, chopped - to garnish
Ghee - 1 tbsp
Procedure:
- Take a wide cooking vessel and heat it. Add milk and boil it under medium flame until the milk thickens or until it reduces to almost half the original quantity.
- Once the milk starts thickening, add sugar and mix well. Continue boiling for few more minutes and switch off the flame. This is called Rabri.
- Take a little portion of milk, when it is warm, add few strands of saffron and extract color from them by pressing with your fingers.
- Take a small pan, heat ghee and fry chopped pistachios for a minute. Add half of them in to rabri and mix well.
- Finally take a large bowl, place all the rasgullas, pour all the prepared rabri on them and garnish with remaining chopped pistachios and serve chilled.
