15 small rasgullas, at room temp
1 cup sugar syrup (from the rasgullas)
3 cups milk
1/2 tsp cardamom pwd
2 tbsps sliced pistachios
2 pinches of saffron, mixed few tbsps milk
1 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 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd, pistachios and saffron and combine. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool.
5 Refrigerate and serve chilled.