February 01, 2015


Recipe shared by Disha Gandhi.....

Buffalo Milk – 8 cups (divided)

Sugar – 1 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Ready made Rasgulla- As required


  1. Take milk in a vessel and put it on flame to boil.
  2. Constantly stir, add sugar and saffron let it boil in medium flame.
  3. constantly go in stir make sure that it does not get settle in the bottom of vessel.
  4. Boil the milk, it should be reduce to half.
  5. So the milk will become thick and creamy.
  6. Add chopped almonds and green pista in to the milk.
  7. Remove from the gas. Stir continuously till it cools. 
  8. After the milk cools down add squeezed rasgulla in it. ( Squeeze out ras totally from rasgulla or else it will become to much sweet)
  9. Now keep this in fridge for 10-12 hours.
  10. Serve cold.

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