Rasmalai

Ingredients:
Rasgullas - 12
Milk - 3 cups
Sugar - 1/2 cup
Saffron strands - few
Pistachios, chopped - to garnish
Ghee - 1 tbsp

Procedure:

1. 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.
2. 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.
3. 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.
4. Take a small pan, heat ghee and fry chopped pistachios for a minute. Add half of them in to rabri and mix well.
5. 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.