Unique combination of phirni and rasagulla you should definitely try!!!
Rosogullas 40 small
Rice soaked2 tablespoons
Full cream milk 5 cups
Green cardamom powder 1/2 teaspoon
Sugar 3/4 cup
Almonds blanched, peeled and chopped6-8
Pistachios blanched, peeled and chopped10-12
Step 1- Heat milk in a deep non-stick pan. Drain and coarsely grind rice with a little water and add to the milk. Cook, stirring continuously.
Step 2- Add green cardamom powder and mix. Cook till the rice is cooked and the phirni thickened. Add sugar and mix till all the sugar dissolves. Put 10 rasgullas in each of 4 kasores (earthenware bowls). Pour the phirni over them.
Step 3- Garnish with almonds and pistachios.
Step 4- Cool down to room temperature and then chill in a refrigerator before serving.