Rasgulle Ke Nakhre

Rasgulle Ke Nakhre

Rasgulla preparation with difference.



  1. Small rasogullas – 20-25
  2. Full cream milk – 1 1/2 litres
  3. Fresh cream – 1 cup
  4. Sugar – 3/4 cup
  5. Saffron (kesar) – a few strands
  6. Pistachios – 8-10
  7. Fresh pomegranate pearls – 1/2 cup
  8. Mawa (khoya), grated – 1/2 cup
  9. Almonds, blanched and peeled – 1/2 cup


  • Blanch pistachios in boiling water. Drain, refresh, peel and slice.Bring milk to a boil, reduce the heat and simmer till the milk reduces to half its original volume.
  • Add cream, sugar and saffron and cook till sugar dissolves.
  • Squeeze the rasogullas to remove excess syrup and put them in a bowl. Pour the milk-cream mixture over and set aside to cool. Then keep it in the refrigerator to chill.
  • Take the rasogulla mixture out of the refrigerator and put them in individual kasore.
  • Sprinkle pomegranate pearls, grated khoya, pistachios and almonds and serve chilled.

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