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Easy Rasmalai

Ingredients for Cooking

1 tin of rasagullas
1 tin condensed milk
1/2 liter milk (if in the USA can use the half & half milk )
Saffron strands
Badam,pistas grated for granish

  Method:  

1. Drain out the jeera in the rasagullas, soak it in the milk for an hour
2. Then separate the milk from the rasagullas.
3. Keep the rasagullas aside
4. Boil the milk until it becomes 1/2 it's quantity (if it's half and half milk  boil it for half hour ).
5. Add the saffron strands to the milk when it's done remove it from the fire, let it cool down to room temperature
6. In a large bowl (the one u wish it to set it ) pour the condensed milk
7. Add the boiled milk to it mix, until it blends well.
8. Slowly add the rasagullas to it.
9. Put half of the grated nuts to it.
10. Keep it in the fridge for 6-7 hours, for best results let it stay overnight.
11. Granish it with the rest of the nuts while you serve it.