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Rasgulla Float

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Ingredients
  Rasgulla 1 Kilogram
  Milk 1 Liter
  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
Directions

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.
Cool.
Add rasagollas, garnish with nuts and serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Restriction: 
Vegetarian
Drink: 
Milk

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