Rasgulla Kheer – A Dessert Fit for a Maharaja!

What happens when the soft, spongy Rasogullas take a luxurious dip in thick, creamy, saffron-infused milk? Magic. Pure, delicious magic. This Rasgulla Kheer is a royal upgrade to your usual dessert lineup. With every spoonful, you get a perfect blend of melt-in-your-mouth rasgullas, rich condensed milk sweetness, and a nutty crunch that screams ‘chef’s kiss’! Serve it chilled, garnish with nuts, and let your taste buds celebrate like it's Diwali every day!

What You Need:

6-8 ShyamRass Rasogullas (squeeze out the syrup—sorry, Rasogulla, it’s for your own good)
1 liter Full-fat milk (because why settle for anything less?)
¼ cup Condensed milk (or adjust for your sweet tooth)
½ tsp Cardamom powder (for that fragrant magic)
2 tbsp Chopped nuts (almonds, pistachios, cashews – the whole gang)
A pinch of Saffron strands (soaked in warm milk, because we’re fancy)
½ tsp Rose water (optional, but totally worth it!)

How to Make the Magic Happen:

Milk Time – Bring the full-fat milk to a boil in a heavy-bottomed pan. (Yes, patience is key!)
‍Thicken It Up – Simmer on low heat, stirring occasionally, until it reduces by half.
Sweet Talk – Add condensed milk and mix like you mean it.
Spice It Up – Stir in cardamom, saffron milk, and chopped nuts.
The Grand Entry – Squeeze the syrup out of the Rasogollas and gently dunk them into the thickened milk.
‍Let It Soak – Simmer for 5 minutes, so the Rasogollas soak up all the goodness.
Final Touch – Remove from heat, add rose water (if using), and let it cool.
Serve Chilled – Garnish with more nuts and saffron because extra is always better!

If you somehow have leftovers (highly unlikely), this kheer tastes even better the next day. Let it sit in the fridge overnight, and thank us later. Get ready to impress your guests—or just yourself—because this Rasgulla Kheer is pure dessert royalty!

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