Rasmalai

Squeeze the sryup out of the rasgullas softly. Don't press it hard else it'll break.keep aside.

Take a pan, add milk and sugar. Let it boil. Add some nuts, saffron strand and elaichi powder. Let the milk boil for some time,keep stirring in between.(like you do for rabri)

Take the milk out in a bowl or dabba. Add the rasgullas only when the milk is lukewarm (Don't let it cool completely).

Garnish it with pistas,let it cool now in a refrigerator. Serve chilled!!