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July 03, 2008

Rasgulla ke nakhre


Small rasogullas 20-25
Full cream milk 1 1/2 litres
Fresh cream 1 cup
Sugar 3/4 cup
Saffron a few strands
Pistachios 8-10
Fresh pomegranate pearls 1/2 cup
Mawa (khoya), grated1/2 cup
Almonds, blanched and peeled1/2 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 mawa, pistachios and almonds and serve chilled.

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