Ingredients

• A can of 14 Rasgollas
• 2 cans - condensed milk
• Milk (in equal proportion to condensed milk)
• Garnish: Finely chopped unsalted pistachios, powdered elaichi, saffron strands (soaked in a little water for 1 hour)

How to Make Easy Rasmalai with Ready-made Rasgullas

• Squeeze out all the syrup from the rasgollas. Then cut each rasgolla into 2 halves.
• Pour out the sweetened condensed milk into a serving bowl.
• Add milk to the condensed milk in equal proportion. Mix well.
• Drop all the rosgolla halves into the condensed milk.
• Garnish with the finely chopped pistachios, powdered elaichi, and saffron strands.
• Refrigerate and serve cold for the best taste.