Step 1

Add evaporated milk & regular milk to a pot with a pinch of saffron, cardamom and sugar to infuse it with flavor. Bring the milk mixture to a boil, then reduce the heat to a simmer. Add in the finely chopped nuts & keep stirring so the milk doesn’t scorch at the bottom of the pan.

Step 2

While the milk mixture simmers, take each rasgulla/rasmalai from the can and gently squeeze out the sugar syrup. Set them in a bowl & make sure you don’t squeeze too hard, as you want to keep them spongy and soft.

Step 3

Add the squeezed rasgullas into the prepared milk misture. Let them soak in the milk to they absorb all the flavors of the saffron and cardamom. They should double in size as they sit. You need to soak for a minimum of 15 minutes before serving but I prefer to soak it for at least an hour (longer is better). Make it pretty by topping with with chopped nuts & rose petals.