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Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old.
SWAD Rasgulla – 1 tin (1 kg, with syrup)
Full cream milk – 1 litre
Sugar – 4–5 tbsp (adjust to taste)
Cardamom powder – ½ tsp
Saffron strands – 6–8 (optional)
1. In a heavy-bottom pan, bring milk to a boil, then simmer on low flame, stirring often, until reduced to about ⅓ of its original volume.
2. Add sugar, cardamom, and saffron; mix well and cook for another 5 minutes.
3. Let the rabri cool slightly.
4. Drain SWAD Rasgulla from syrup and gently squeeze to remove excess liquid.
5. Place rasgullas in a serving dish and pour cooled rabri over them.
6. Chill for at least 1 hour, and serve.
