Rasgulla Recipe – Saffron Milk Soak & Cashew Pistachio Delight

Last Updated on 2 months by Neha Deshmukh

Rasgulla Recipe – Saffron Milk Soak & Cashew Pistachio Delight

Introduction

Oh, rasgullas! These little spongy balls of goodness are just so comforting, aren’t they? I remember my Dadi (grandmother) always having a box tucked away for special occasions. But honestly, sometimes the simple syrup gets a little… well, simple. That’s when I started experimenting, and this Saffron Milk Soak with Cashew and Pistachio is what I came up with. It’s a total game-changer, taking this classic Indian sweet to a whole new level of deliciousness. You’ll love how the saffron-infused milk elevates the rasgullas, and the crunchy nuts add the perfect texture.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience! It’s quick, easy, and requires minimal effort for maximum impact. Plus, it’s a fantastic way to use up leftover rasgullas (if there ever are any!). The warm, fragrant milk soak makes the rasgullas incredibly soft and flavorful, and the addition of cashews and pistachios adds a delightful crunch. It’s a guaranteed crowd-pleaser, perfect for festivals, celebrations, or just a cozy night in.

Ingredients

Here’s what you’ll need to create this magic:

• 8 Rasgulla
• 2.5 cups (600ml) Milk (full fat recommended)
• 0.25 cup (60ml) Evaporated filled milk
• 0.25 cup (50g) Sugar
• 1 pinch Saffron
• 8 Cashew nuts
• 8 Pistachios
• 1 teaspoon Ghee
• 1 teaspoon Cardamom (powdered)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Saffron: Don’t skimp on the saffron! A good quality saffron will give you that beautiful color and amazing aroma. I always soak mine in a little warm milk to really release its flavor.
• Rasgullas: Use soft, spongy rasgullas. Freshly made are best, but good quality store-bought ones work wonderfully too. Avoid rasgullas that are too hard or dry.
• Evaporated Filled Milk: This is my secret weapon! It adds a lovely richness and creaminess to the milk soak that regular milk just can’t match. If you can’t find it, you can substitute with a little extra milk and a tablespoon of cream, but the evaporated milk really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the milk in a heavy-bottomed vessel. A heavy bottom prevents sticking and burning – trust me, it’s worth it! Grease the bottom with a tiny bit of ghee for extra insurance.
2. While the milk is warming up, soak the saffron in 2 tablespoons of warm milk. This helps release all that gorgeous color and flavor.
3. Now, simmer the milk on low heat for about 20-30 minutes, stirring occasionally. You want it to reduce by about half. Patience is key here!
4. Add the saffron-infused milk and the evaporated filled milk to the simmering milk. Give it a good stir and simmer for another 2 minutes.
5. In a separate small pan, fry the chopped cashews and pistachios in ghee until they turn golden brown. Keep a close eye on them – they burn quickly! Add these to the milk mixture along with the sugar and powdered cardamom. Simmer for another 2 minutes, stirring until the sugar dissolves.
6. Gently squeeze the sugar syrup from the rasgullas without breaking them. We want them intact!
7. Finally, add the rasgullas to the warm milk mixture. Let them soak for about 10-15 minutes, gently turning them once or twice. Then, refrigerate for at least an hour before serving. Chilled is the way to enjoy this!

Expert Tips

• Don’t boil the milk vigorously, or it might scorch. Low and slow is the way to go.
• Stir frequently to prevent the milk from sticking to the bottom of the pan.
• Be gentle with the rasgullas! They’re delicate and can break easily.
• For a richer flavor, you can add a few drops of rose water along with the saffron.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or cashew work well) and make sure your rasgullas are vegan-friendly too! It’s surprisingly delicious.
• Sugar Level Adjustment: Adjust the amount of sugar to your liking. I prefer a slightly less sweet version, but feel free to add more if you have a sweet tooth.
• Festival Adaptations: During Holi, add a pinch of edible green color to the milk for a festive touch. For Diwali, you can garnish with silver vark (edible silver leaf) for an extra special treat. My friend, Priya, always makes it with a hint of nutmeg for Diwali – it’s divine!

Serving Suggestions

This dessert is best served chilled. Garnish with a sprinkle of chopped pistachios and a few strands of saffron for a beautiful presentation. It’s perfect on its own, or you can serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The rasgullas might become a little softer over time, but they’ll still be delicious!

FAQs

• What type of rasgullas work best for this recipe? Soft, spongy rasgullas are ideal. Avoid the hard, dry ones.
• Can I make this recipe ahead of time? Absolutely! You can make the milk soak ahead of time and store it in the refrigerator. Just add the rasgullas when you’re ready to serve.
• How do I prevent the rasgullas from breaking while soaking? Be gentle! Gently squeeze out the syrup and carefully add them to the warm milk. Avoid stirring too vigorously.
• What is the purpose of soaking saffron in milk? Soaking saffron in milk helps to release its color and flavor, making it more potent and fragrant.
• Can I use cardamom pods instead of powdered cardamom? Yes, you can! Crush 2-3 cardamom pods and add them to the milk while it’s simmering. Just remember to remove them before serving.