Rasmalai

Ingredients

12 flat rasgullas
0.5L cow milk
0.5 to 3/4 cup sugar
2 pinch saffron
1 teaspoon choti elaichi powder
Finely chopped almonds and pistas

Process

Make flat disc shaped ragullas. (Detailed recipe here).

Boil milk for 5 mins and keep stirring continuously.
Add sugar, dry-fruits, elaichi powder and saffron.
Again boil for 2 mins.

Press the rasmalai gently between palms to squeeze out extra chasni.
Dip it in the masala milk made above.

Once it cools, refrigerate for 8 hours so that the rasmalai can soak in the masala milk.

Serve chilled and enjoy the home-made healthy dessert!

PS; The shelf life is only one day even after refrigeration