All You Need:
- Rasgulla 1 tin
- Vanilla ice cream 1 medium tub
- Chopped nuts and saffron strands
The Recipe:
- Squeeze the syrup out of the rasgullas and keep aside
- Get the icecream to room temperature
- In a freezer safe bowl, arrange the rasgullas side by side and pour the melted icrecream over the rasgullas. Make sure the rasgullas
- are totally covered by the cream
- Repeat the process of arranging the rasgullas and pouring icecream over them
- In the end garnish with chopped almonds all over and saffron
- Freeze for 3-4 hours and serve in a bowl decorated on top with some fresh cut fruits or nuts
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