Ingredients

• 15-20 - Rasgullas (from store)
• 1 cup - Evaporated milk
• 2 cups - Whole milk
• 1/2 cup - Sweetened condensed milk
• A few saffron strands
• 1/2 tsp - Cardamom powder
• A few pistachio nuts

How to Make Rosogollar Payesh

• Squeeze out the sugar syrup from the rasgullas and keep aside.
• Bring to boil the evaporated milk and whole milk.
• Immediately add the sweetened condensed milk and saffron strands and stir continuously until the milk turns a bit thick.
• Add the cardamom powder, give a stir and put off the stove.
• Pour this saffron milk over the already prepared rasgullas and keep aside to cool.
• Keep in fridge and serve chilled, topped with pistachios. Recipe courtesy: Priya Easy N Tasty Recipe