Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk and It also has been described as "a rich cheesecake without a crust."
Rasgulla - 10-15
Sugar - 1 1/4 cup or adjust
Saffron - 1 pinch
Nuts - 1/2 cup chopped (Almonds, Cashews & Pista)
Ghee - 1 tsp
Heat the milk in a deep and wide vessel and bring it to a boil Once it has reduced, add in sugar and boil till it is little thick.
Soak saffron in some warm milk for 5 mins, then Fry some nuts in a tsp of ghee till it turns golden brown
Now add in saffron milk, fried nuts and raw pista in thick creamy milk and mix it well.
Add in rasgullas and simmer it for 5 mins.
Once it is done. Transfer it to a bowl and chill it for 5 to 6 hours.
Serve chilled with extra sprinkling of nuts.