Haldirams instant rasgulla tin 1 (18 pieces were there) Khoya | Mawa 1/2 cup Sugar 3 tsp Cardamom powder a pinch Saffron a pinch Milk 2 tsp Cherry few (for garnish)
Open the rasgulla tin and drain out the syrup from that.
Gently squeeze out the extra syrup from the rasagulla and arrange it in a plate.
Soak saffron in warm milk for 5 minutes. In a bowl add khoya and sugar. Bring the khoya to room temperature. Add the saffron milk to this. Add the cardamom powder to this.
Mix well with hands and it will be soft.
Take one rasgulla and slit it with a sharp knife. Do not slit it fully.
Stuff little khoya mixture into this and just press the opening gently. Press on cherry in the middle . If you do not have cherry, you can put one pistachio too.
Repeat this for the rest of the rasgullas. Serve chilled.
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