Rasmalai

Ingredients:

• 1 liter whole milk
• 6-9 rasgulla balls
• 5 tablespoons sugar
• 1 tsp cardamom powder
• 5-6 almonds, diced very thinly
• 6-7 saffron strands

Method:

• In a pan boil milk, and saffron strands.
• Add sugar. Keep simmering for 20 minutes until the milk becomes thick, taking care not to scorch.
• Now take out the rasgulla balls from the sugar syrup.
• While milk is still simmering, drop in the rasgulla balls in it and simmer for another 15 minutes on low heat.
• Put off the flame.
• Place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
• Serve cold.