Rosogollar Payesh

Ingredients:

• 14 pieces rosogolla 
• 750 ml milk 
• 100 ml condensed milk
• 2 1/2 tbsp. sugar
• 1/4 tsp. green cardamom powder
• 5 tsp. rose water
• 1 tbsp. almond (peeled and finely sliced)
• 1/2 tsp. pistachio nuts (shell & skin removed, finely sliced)
• A pinch of saffron strands (dissolved in 1 tbsp. hot milk)

Making procedure:

Remove rosogolla from the syrup and gently squeeze each rosogolla to drain excess syrup from them but be careful not to break them. Place them in a bowl of water. After 10 minutes repeat the process and place in another bowl of fresh water; then keep it aside.     

Pour milk and condensed milk in a pan, stir it well for 2-3 minutes; add sugar, cardamom powder. Then place the pan on medium heat. Keep stirring until it reduces to half its original volume. 

Now squeeze out the water from the rosogollas and slowly add to the pan one by one. Add saffron milk, rose water, half of sliced almond and give a gentle stir for 1-2 minutes. 

Remove from heat and pour it into a dessert bowl and garnish the top with remaining nuts. Serve cold.