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YIELD
7 servings
COURSE
Dessert
TIME
4 hrs 25 min
CUISINE
Indian
1
Place each rasgulla between your palms and squeeze out the syrup.
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2
Heat 1/4 cup water and milk in a heavy bottom pan on medium-heat.
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3
Stir in the rabdi mix. Keep stirring regularly and bring it to a boil. Check taste and if needed add sugar to taste.
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4
Add chopped nuts, saffron, cardamom powder and stir.
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5
Add rasgullas and gently toss in the sauce. Simmer for 2 mins. Turn off the heat and cover the pan. Rest for 10 mins.
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6
Transfer to a serving dish and refrigerate for 4 hours, or until it's chilled to your liking. Enjoy!
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