Rasgulle Ke Nakhre

Rasgulle Ke Nakhre

Rasgulla preparation with difference.

Ingredients:

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

Method:

• 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.