Ingredients:

  • 500 ml whole milk
  • 2.5 tbsp vanilla flavored custard powder
  • 0.25 cup granulated sugar
  • 0.5 tsp green cardamom powder
  • 1 pinch saffron strands
  • 15 medium rasgullas
  • 1 tbsp slivered pistachios
  • 1 tbsp chopped almonds

Instructions:

  1. Take 15 medium rasgullas and gently squeeze each one between your palms to remove the sugar syrup. Note: Don't press so hard that they tear or lose their shape.
  2. Place them in a bowl of lukewarm water for 2 minutes, then squeeze again to ensure the old syrup is gone.
  3. Pour 500 ml whole milk into a saucepan and bring it to a gentle simmer over medium heat.
  4. In a separate small cup, mix 2.5 tbsp vanilla flavored custard powder with 2 tablespoons of cold milk until smooth.
  5. Add 0.25 cup granulated sugar, 0.5 tsp green cardamom powder, and 1 pinch saffron strands to the simmering milk.
  6. Slowly pour the custard slurry into the saucepan while whisking until the mixture coats the back of a spoon.
  7. Drop the squeezed rasgullas into the hot custard and simmer for 2 minutes until they look plump and hydrated.
  8. Stir in 1 tbsp slivered pistachios and 1 tbsp chopped almonds.
  9. Transfer to a glass bowl and let it reach room temperature before chilling in the fridge.
  10. Refrigerate for at least 2 hours until the custard sets into a velvety cream.