Instructions: Soak the rasgullas in the milk for one hour. Remove from milk and set aside. Heat the milk and keep stirring until reduced to less than half its quantity. Add sugar and keep stirring on a low heat for 10 more minutes till the sugar is dissolved. Remove from heat. Add the condensed milk and stir well. Keep aside to cool. Add the soaked rasgullas. Sprinkle the saffron. Do not stir the milk. Try not to disturb the container. Cool in the refrigerator overnight. Swirl the milk with a light hand before serving. This will give beautiful streaks of yellow (from the saffron) and the white of the milk. Garnish with almonds and pistachios.

NOTES : Makes 8 ras malais

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