Rasmalai

Source - RaksKitchen

Ingredients:

Rasgullas - 8
Milk - 2 cups
Condensed milk - 1/4 cup
Sugar - 2 tbsp
Saffron - a pinch
Pistachios - 7-8


Method:

1.  Warm 2 tbsp of milk and add saffron to it.
2.  Grease a heavy bottom vessel with few drops of ghee. Add milk to it and boil. Keep stirring every    2 minutes to avoid burning of milk at the bottom.
3. Keep stirring for another 25-30 minutes till the milk reduces to half.
4. Now add the saffron milk and condensed milk and boil for another 2 more minutes.
5. Now add sugar and pistachios and boil for another 2 minutes.
6. Gently squeeze the water out of the rasgullas. Be careful when you squeeze as too much pressure will break the rasgullas.
7. Add this to the boil milked. The rasgullas will absorb milk . Allow it to cool down and refrigerate.

Serve cool.