Rabdi Rasgulla

Yes , Yes and Yes. It's awesome and its delicious. It's Marriage made in heaven or dessert heaven. Both are my favorite one so they compliement each other so well that you won't go back to eat them alone. I make this from Tin rasgulla but you can make it hoome and make it in small size (angoori) so it's small balls of heaven with thick rabdi coating each balls. It' melt in your mouth dish. The Rabdi ofcourse it's time consuming but you all know the outcome.  But still my mom used to make this, she has some skills I tell you, she is never tried from all the work in the office or at home so this one to my mom. So let's cook Rabdi first.

Ingredients:

Half a gallon full fat milk
1/2 cup sugar or as per your sweet tooth
2 tbsp mixed chopped nuts (almonds, cashews, pista)
pinch of saffron
One tin of Rasgulla (I had 12)(remove from sugar syrup)

Method:
Heat a big non stick pan.
Add milk in it and continue cooking till its become nice and thick and coat the spoon.
Add sugar and nuts and saffron.
You can make thick as per your desire.
As it cooles it will become thick so don't make it too thick.

Let it cool.
Add Squeeze Rasgulla in it and  with the spoon pour some Rabdi on top of Rasgulla so they can absorb that flavor. Put it in freeze to chill it.
Serve cold Rabdi - Rasgulla after diner or before diner.

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