1 can of Rasgoola

1 can condensed milk

2 cans evaporated milk

1 cup half n half or milk

Cardamom-a few pods


Drain all the syrup from the Rasgoola cans and wash and squeeze all the white balls under hot water. Warm the evaporated milk and half n half together, add strands of saffron in it; the milk mixture will turn yellow. Add condensed milk and stir. Mix well and drop the squeezed balls into it. Add the crushed cardamom powder. Place the finished product in fridge to cool it. Desert will turn a deep golden yellow after it sits in the fridge.

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