4 Servings

INGREDIENTS FOR THE RASGULLAS:

1 litre whole milk

juice of 2 lemons

1 tbsp cornflour

FOR THE SUGAR SYRUP:

250 g granulated sugar

750 ml water

FOR THE MALAI:

1 litre whole milk

A pinch of saffron

1 tsp cardamom powder

5 tbsps granulated sugar

50 g unsalted shelled pistachios, finely chopped

50 g almonds, finely chopped

*Allergens are marked in bold