Ingredients:

1. 12 Rasgullas ( homemade or store bought)
2. 4 cups Whole Milk
3. 1/2 cup Sugar
4. 5-10 Almonds Blanched 
5. 15-10 Pistachios Blanched 
6. 1/2 tsp Cardamom Powder 
7. 8 Saffron Strands

Method:

• Take milk in a heavy bottomed pan.
• Heat the milk and bring it to boil on medium flame.

• Meanwhile take each rasgulla and with a spatula apply pressure to squeeze the sugar syrup from it.
• If not take the Rasgulla into your palm and squeeze them gently to remove the sugar syrup from it. (Make sure not to apply too much pressure, as the Rasgulla will break)
• Set aside. (There should be no sugar syrup in the rasgullas)

• Take 2 tbsp milk from the pan which is put on medium flame to boil into a small bowl.
• Then add 8 saffron stands to it, stir and set aside.

• Once the milk has come to boil, lower the flame and simmer the milk.
• Collect the cream floating on top with a spatula and bring it to sides.
• Continue to cook until the milk is reduced to half.
• This process of reducing milk will take around 25-30 minutes.
• Once it's reduced to half add sugar.
• Stir well until the sugar dissolves completely.
• Then add the saffron dissolved in milk.

• Also add the cardamom powder.
• Stir again and simmer for another 5-10 minutes.
• Now place the Rasgullas in the simmering milk.
• Again simmer for 4-5 minutes.
• Switch off the flame and let the rasmalai come to room temperature.
• Then chill at least for an hour in the refrigerator.
• Serve rasmalai garnished with almonds and pistachios.