Rasgulle Ki Nakhre

Recipe courtesy: Sanjeev kapoor

Ingredients
Rasgullas20-25 

Full cream milk 1 1/2 litres

Fresh cream 1 cup

Sugar 3/4 cup

Saffron (kesar) a few strands

Pistachios 8-10 

Fresh pomegranate pearls 1/2 cup

Mawa (khoya), grated1/2 cup

Almonds, blanched and peeled1/2 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. I've crushed ma rasgullas , as I luv it that way... bt in original recipe ,the original shape is retained.

Sprinkle pomegranate pearls, grated mawa, pistachios and almonds and serve chilled. 

Sending this to Bookmarked Recipes- Every Tuesday & also to A.W.E.D -Indian Cuisine hosted by Taste of Pearl city , which was started by Chef in You