• 12 rasagoollas, cut into halves
• 1/2 litre milk
• 5 grams SugaRite or 3 tablespoons sugar
• a few drop rose essence or kewra essence or prepared saffron
• 1 chopped Alphonso mango
• 1 tablespoon chopped pistachios

• Boil the milk on a high flame and cook until thick, stirring continuously.
• Cool and add the SugaRite / sugar.
• Add a few drops of rose essence to the rabdi.

How to serve

• Squeeze out a little syrup from the rasgoollas. Discard the syrup.
• Spread the rabdi mixture on the rasagoolla halves.
• Top with mango pieces and surround with chopped pistachios.