Rasgullas-15 nos at room temp
Sugar syrup -1 cup (from the rasgullas)
Half & Half Milk-3 cups
Cardamom Powder-1/2 tsp
Pistachios-1 tbsp (sliced)
Almonds-1 tbsp (sliced)
Cashews-1 tbsp (sliced)
Saffron-3 to 4 stands
Take a heavy bottomed vessel and add milk.Bring to a boil.Reduce to medium flame and go on stirring on a constant basis for a good 30 mints.
Add the sugar syrup and continue to cook for another 20 mins.Add the cardamom powder,add the nuts and saffron and combine.Boil for another 5 mins.
While the milk sugar mixture is boiling ,work on the rasgullas.Gently squeeze the rasgullas patties ,Now add the rasgullas into the ticked milk and cook on low flame for 5 mins.They will absorb the sweet syrup and rasmalai is ready.Turn off the heat and cool.
Refrigerate and serve chilli-ed.