Mango Rasmalai

Hello people! I am back from a lovely holiday in the Andamans..a place I highly recommend for gorgeous blue waters, fresh air added to a great dose of history ! I also ate the tastiest rasgullas there ,cooked by a Bengali chef no doubt. The taste was almost like a cross between a gulab jamun and a rasgulla and it was wow!
Back home and missing that divine taste, I bought tinned rasgullas.. only to be greatly disappointed..so combining the left over not-so-tasty rasgullas with some alfonso mangoes..a super quick and yummy dessert!

Ingredients (serves 6)

12-14 rasgullas
1 cup rasgulla sugar syrup (they are dunked in a lot of it!)
Half litre  milk
1 largo mango, pureed
1/2 teaspoon rose water
1/2 teaspoon elaichi powder
2-3 saffron threads
Pistas to garnish.

1. Boil the milk. Cool slightly (do not discard the light cream layer that forms). Add the sugar syrup ,rose water, elaichi and the mango puree.
2. If the mango pulp does not dissolve completely, churn the whole mixture in a blender for a few seconds.
3. Lightly flatten each rasgulla and squeeze out extra sugar syrup. Drop the 'squeezed' rasgullas in the milk mixture.
4. Garnish with saffron and pistas and leave to chill for 4-6 hours. Serve chilled !