RAS MADHURI

RASMADHURI
Ingredients
8 rasgulla logs
Other ingredients
1 recipe sandesh
5 strands saffron, soaked in 1 tablespoon milk
1/2 tablespoon chopped almonds
1/2 tablespoon chopped pistachios
1/4 teaspoon cardamom (elaichi) powder
3 tablespoons milk
2 fresh banana leaves
For the garnish
1 tablespoon pistachio slivers
2 drops saffron food colour
Method
1. Make 8 banana leaf boxes. Keep aside.
2. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
3. Divide the sandesh into 2 equal parts.
4. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
5. To the other sandesh portion, add the milk and mix well to make a smooth mixture.
6. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
7. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife.
8. Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
9. Serve chilled.