Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 2
Rasgulla - piece
Full cream milk - 5 cup
Corn flour - 1 tsp
Sugar - 4 tbsp
Corn flour - 1 tbsp
Cardamom powder - 1/4 tsp
Crushed cashew nuts - 1 tbsp
Saffron - few strands
Boil milk in a heavy bottom vessel.
Once boiled, keep in the low flame.
Cook well till it gets thick.
Corn flour and saffron mix in the half cup of cold milk and add in the thick milk.
Add sugar and cardamom powder and mix well.
Cut the rasgulla into two pieces.
Place the rasgulla in the bowl and add thick milk..
Garnish with crushed cashew nuts.
Keep in the fridge for an hour and serve chill.