Rasmalai

Method

1. 1

   Simmer milk gently 20 minutes until reduced by a quarter, stirring to prevent sticking.

2. 2

   Add sugar, saffron and cardamom. Gently squeeze excess syrup from rasgulla and add to the milk.

3. 3

   Simmer 5 minutes, cool and refrigerate 3 hours; top with chopped pistachios.

House recipe