Tuesday, April 19, 2005


Buy rasgolla tin.
Make sure to drain all the sugar water.
Take each rasgulla, give a gentle squeeze to remove the sugar water and add it to a bowl.

Take another bowl add 2 packs of half anf half, yellow/coloring or saffron, 2 cardamom, sugar as need and mix.

Take 1 handful of pistachios...no salt...grind and add to half and half mixture .. mix and add to squezzed rasgolla patties.

Refrigerate for 4-5 hours...yummy rasmalai ready

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