Preparation

To make Rasgulla:

• Bring the milk to boil and add curd. Keep stirring it till it starts curdling (can add more curd if entire milk doesn’t curdle up).
• Put off the flame, pour 1 litre icy cold water to clean it off the curd flavour.
• Strain in a muslin cloth, hang it for about 45 minutes to remove all excess water.
• Knead this paneer gently with the heels of your palm till the time it turns into a little oily texture.
• Now divide them into small sized equal balls and flatten them gently.
• Add sugar and water to a heavy pan, bring it to a boil.
• Add those flattened rasgullas in it. Let it be cooked for about 10 minutes. Put off the flame.
• Remove rasgullas balls from the syrup, squeeze out the extra syrup. Keep the rasgullas aside.

To make Rabri:

• Soak almonds and pistachios in ½ cup boiled water beforehand for 30 minutes.
• After that, peel them off and slice them very thinly.
• Boil 1 litre of milk in a thick vessel, stirring in between to protect it from burning at the bottom.
• In the meanwhile, soak saffron into ½ a cup of boiled milk.
• Add cardamom powder, ¾ of cashews and pistachios to the milk. Add dissolved saffron. Stir the milk again. Let the milk simmer on the slow flame to the point milk reduces to its half.
• Now, add those rasgullas in this still boiling milk, and leave for about 4-5 minutes.
• Turn the flame off and add some rose water. Let the rasmalai rest in it. Bring it to room temperature. You can serve it warm or chilled garnishing with leftover cashews and pistachios.

Nutrition Chart