This one’s a favourite on our restaurant menu… tiny rosogulla soaked in rich and creamy saffron-flavoured milk…a magical treat, both for the eyes and the taste buds!
This recipe is from the book Mithai.
Preparation Time : 11-15 minutes
Cooking time : 16-20 minutes
Servings : 4
Bring the milk to a boil in a non-stick pan; lower the heat and simmer till the milk reduces to half its original volume.
Add the cream, sugar and saffron, and cook till the sugar dissolves.
Squeeze the rosogulla to remove excess syrup and place them in a bowl. Pour the milk-cream mixture over and set aside to cool. When completely cold, place in a refrigerator to chill.
To serve, place a few chilled rosogulla in each bowl. Sprinkle the pomegranate kernels, grated khoya, pistachios and almonds on top and serve at once.