Bengali
Rasgulla
In Saffron-Pistachio Syrup: A Dessert That Flirts Back

Name: Bengali ~Rasgulla~ In Saffron-Pistachio Syrup: A Dessert That Flirts Back
Total time: 50 min
Yield: 1
Cuisine: Indian
Ingredients: For Rasgullas:; 1 litre Full cream milk; 2 tbsp Lemon juice; 4 cups Water; 1 cup Sugar; For Saffron-Pistachio Syrup:; ½ cup Sugar; 1½ cups Water; 10–12 Saffron strands; ½ tsp Cardamom powder; 2 tbsp Pistachios, finely chopped; ½ tsp Rose water (optional)

50 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Vegetarian

Diet

This recipe elevates the famous spongy Bengali Rasgulla to a whole new level of festive elegance by soaking it in a rich, fragrant syrup. The syrup is enhanced with saffron for a stunning golden colour and a divine aroma and pistachios for a satisfying crunch. This classic dessert is an elegant treat fit for a royal feast or a festive platter

Ingredients

UNITSIngredients

For Rasgullas:

1 litreFull cream milk

2 tbsp Lemon juice

4 cupsWater

1 cupSugar

For Saffron-Pistachio Syrup:

½ cupSugar

1½ cupsWater

10–12 Saffron strands

½ tspCardamom powder

2 tbspPistachios, finely chopped

½ tspRose water (optional)

Rasgulla

Bengali Rasgulla In Saffron-Pistachio Syrup: A Dessert That Flirts Back

Ingredients

Bengali
Rasgulla
In Saffron-Pistachio Syrup: A Dessert That Flirts Back