|Whole milk||4 Cup (64 tbs)|
|Sugar||3 Cup (48 tbs)|
|Cardamom||1 Pinch, powdered|
Prepare 8 Rasgullas (Ingredients for making Rasgullas have already been mentioned).
Allow them to soak in sugar syrup for 24 hours and then drain.
Making the frosting To prepare khoa, boil 4 cups of whole milk.
Add sugar to it along with powdered saffron and a pinch of cardamom.
The milk first becomes creamy and eventually a lump of khoa is formed.
Take out the lump and use this frosting to coat the rasgullas.
Next, roll the rasgullas in grated coconut or powdered almonds.
Refrigerate for a couple of hours.
Raskadambas are ready to eat.
Serving size: Complete recipe
Calories 3094 Calories from Fat 435
% Daily Value*
Total Fat 50 g76.6%
Saturated Fat 34.8 g173.8%
Trans Fat 0 g
Cholesterol 90.4 mg30.1%
Sodium 381.1 mg15.9%
Total Carbohydrates 660 g220.1%
Dietary Fiber 5.8 g23.1%
Sugars 650.7 g
Protein 32 g63.5%
Vitamin A 19% Vitamin C 10.3%
Calcium 104.4% Iron 13.5%
*Based on a 2000 Calorie diet