Boil 1.5 litres of full fat milk in a heavy bottom pan.
Simmer it and let it boil until it reduces to ½ its original quantity.
Keep stirring the milk occasionally to make sure it does not burn.
Soak 50 grams almonds in warm water for 1 hour, remove the skin and then finely slice them.
Finely chop 50 grams unsalted de-shelled pista.
Once the milk has been reduced to half the original quantity add
+ 75 grams of sugar
+ 2 pinches of saffron.
(For saffron : put 2 pinch of saffron in 2 tbsp of hot milk, crush it with the help of a pestle until it releases its colour)
Once the sugar has dissolved in the thickened milk , squeeze out the 10 store bought rosogullas of their sweet sugar syrup in a separate bowl.
Add these squeezed rosogullas to the milk.
Add:
+finely chopped pistas
+ almonds
Heat the milk just until boiled
(This is to make sure that the milk seeps into the rosogullas. The Rosogullas are like sponge and should soak in the milk with this trick)
Switch off the flame and let it cool.
Once cool refrigerate it for 4-5 hours.
Best served chilled garnished with almonds, pistas and few strands of saffron.
0 servings