Ingredients
•Small rasogullas 18-20
•Mango , small cubes 1 medium
•Saffron (kesar) 7-8 strands
•Hung yogurt 2 cups
•Sugar 3/4 cup
•Fresh cream 3 tablespoons
•Green cardamom powder 1/2 teaspoon
•Pistachios,blanched , peeled and slivered 3-4
Method
Place the mango in a blender. Add saffron and blend. Add the hung yogurt, sugar and cream and blend till smooth. Add green cardamom powder and blend. Place one small rasgulla in each small glass or two to three in bigger glasses. Pour the mango mixture over. Even the surface. Garnish with pistachios and chill in the refrigerator. Serve chilled.
