Ingredients :
8 Rasgullas
2 cups kesar pista ice cream
1 cup milk
1/2 teaspoon rosewater
Nuts and pomegranate pearls for garnish
Method :
Squeeze the syrup from the rasgullas and reserve the syrup. Cut the rasgullas into halves and place them on the serving dish.
Combine the ice cream, milk, rosewater and 2 tablespoon of the rasgulla syrup in a blender jar and blend well.
Pour the blended mixture on top of the rasgullas and garnish it with chopped nuts and pomegranate pearls.
Serve chilled.
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