4 hrs 25 min
Place each rasgulla between your palms and squeeze out the syrup.
Heat 1/4 cup water and milk in a heavy bottom pan on medium-heat.
Stir in the rabdi mix. Keep stirring regularly and bring it to a boil. Check taste and if needed add sugar to taste.
Add chopped nuts, saffron, cardamom powder and stir.
Add rasgullas and gently toss in the sauce. Simmer for 2 mins. Turn off the heat and cover the pan. Rest for 10 mins.
Transfer to a serving dish and refrigerate for 4 hours, or until it's chilled to your liking. Enjoy!