CHEENA PAYESH

Prep Time  : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Milk    -      500 ml.
Mini rasgulla  -   8 - 10
Sugar     -      2 tbsp
Saffron     -    few strands
Cardamom powder   -    1/4 tsp


METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Reduce milk in a half quantity.
Add sugar and saffron strands and mix well.
Squeeze the mini rasgulla and cardamom powder and mix well.
Serve chilled.