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Ingredients
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Quantity
|
|
Rasagollas – cut in halves (bengali
sweet – available in cans)
|
12 large
|
|
Milk
|
½ liter
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|
Sugar
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3 tbsp
|
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Rose essence, kewra essence or prepared
saffron
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few drops
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Alphonso mango – chopped
|
1
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Pistachios
- chopped
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1 tbsp
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Variation of a popular Dessert from West Bengal.
Boil the milk on a high flame and cook until thick, stirring
continuously.
Cool and add the sugar.
Top with mango pieces and surround with chopped pistachios.
How to serve. Squeeze out a little syrup from the rasagoollas.
Discard the syrup. Spread the milk mixture on the rasagoolla halves. Top with
mango pieces and surround with chopped pistachios.
