Rasmalai

Ingredients:

Rasgullas - 8
Milk - 2 litres
Pistachios, Blanched and Slivered - 10-12
Sugar - 1 cup
Green Cardamom Powder - 1/2 tsp
Saffron - a few strands

Instruction:

1. Boil the milk in a thick-bottomed pan , lower heat and continue to boil till it is reduced to a thick consistency.
2. Add the sugar, cardamom powder and saffron and keep boiling till the sugar is dissolved.
Remove from heat, cool and refrigerate for an hour.
3. Squeeze the rasgullas to drain off excess syrup and put them into the chilled milk. Refrigerate it for another half an hour.
4. Serve chilled garnished with pistachio slivers.