5 cups Milk
1-1.5 cups Sugar
2 tsp Pistachio
2 tsp Almonds
2 Cardamoms / Elakki / Elachi
Pinch of Saffron
Prepare the rasgullas as specified in Rasgulla Recipe link.
Scratch and remove the outer thin cover of almonds and pistachio. Crush them in mixer for few seconds.
Put milk in a thick bottomed vessel and bring it to boil. Add sugar and keep stirring the milk in medium flame for about 30 - 40 mins.
Add crushed saffron, little amount of crushed nuts and mix them well. Stir this mixture in medium flame for about 10 mins.
Squeeze the rasagullas and put them slowly to the vessel containing prepared milk. Keep this in low flame for about 4-5 mins.
Sprinkle remaining crushed nuts over the rasmalai and switch off the flame.
Once they are cooled to room temperature, refrigerate and serve chilled.