2 tins of Haldiram's rasgullas
1 quart milk
pinch cardamom powder
Hygiene tip:Wash your hands really well in hot water cos you're going to be handling the food and it's not going to be cooked once you're done playing with it. Alternately, use sterile food gloves.
Empty milk into your dessert bowl.
Dunk the squished rasgulla completely in the milk and hold for a couple of seconds and then release slowly, allowing the rasgulla to assume it's original shape and size. As it does this, it absorbs the milk into every spongy air-pocket.
Repeat this for each rasgulla until you have all the rasgullas floating in a bed of milk and perhaps, a couple that didn't make it to your dessert bowl, settling comfortably in your tummy.
Add 6-8 tablespoons of the sugar syrup to the milk and mix well.
Lightly toast the pistachios and almonds.
Mix the cardamom powder with the powdered nuts and garnish the rasmalai.
Chill for an hour, if you have the patience, or eat right away!