Rosagulla has been a traditional cheese dessert offering to goddess Lakshmi, every year during diwali we purchase different types of rosagulla and specially the angoori rosagulla.
This year I planned in advance and prepared a rabdi base and added the tiny sponge rosagullas to the creamy kheer it was chilled and served. This dessert is truly a treat for people who enjoy rich milk based dessert.
250 Grams Angoori Rosagulla
4 Tbsp Badam Milk Powder
100 Grams Mawa/Khoya or Milk Solids
2 Tbsp Chopped Nuts: Almonds, Pista, Cashew and Melon Seeds
1/2 Tin Condensed Milk
500 ML Full Fat Milk
Safforn Strands for garnish
Place heavy bottom pot on low to medium flame add the milk and bring to boil.
Once the milk starts to boil add condensed milk and khoya whisk and incorporate both the ingredients in the milk.
Add badam milk powder and whisk once the milk reaches rapid boil remove from flame allow to cool.
Once the kheer is in room temp, squeeze out excess moisture from rasagulla and add it to the kheer. Garnish with saffron strands and nuts before serving stir well place in fridge if you want to serve the dessert chilled...Enjoy :)