Served as dessert. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

8 Rasagulla discs

For the saffron flavored Milk

1 liter full fat Milk

1/4 cup Sugar

a few Saffron strands, dissolved in milk

1/4 teaspoon Cardamom (Elaichi) powder

For the Garnish

2 Tablespoons slivered Pistachios

2 Tablespoons slivered Almonds

Squeeze out the syrup from the rasagoollas and divide each into two. Put the milk to boil with the sugar. Boil for 15 minutes and add the saffron and cardamom. Give one more boil and switch off the heat. Arrange the rasagullas in a plate. Pour the boiled milk on top. Decorate with slivered pistachios and almonds. Chill thoroughly. Serve cold.

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