|Sugar||1⁄4 Cup (4 tbs)|
|Cashewnut powder||2 Tablespoon|
|Powdered cardamom||1⁄2 Teaspoon|
|Rose essence||1⁄2 Teaspoon|
|Nuts||1 Tablespoon, blanched and chopped|
Remove rasagollas and keep aside.
Take a thick pan and melt sugar in 1/4 cup of rasagolla syrup.
Add milk to this and scald over low heat to half its quantity.
Add powdered cashewnuts and cardamom and cook until creamy, stirring.
Remove from fire.
Add essence and pour into shallow dish.
Add rasagollas, garnish with nuts and serve chilled.