Rasmadhuri

by Tarla Dalal

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Rasgulla rolls interlaced with sandesh and attractively presented in banana leaf boats.

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Preparation Time: 30 mins.
Cooking Time : Nil.
Makes 8 pieces.
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Ingredients

8 Rasgulla logs

Other ingredients
1 recipe sandesh
5 saffron (kesar) strands, soaked in 1 tbsp milk
1/2 tbsp chopped almonds
1/2 tbsp chopped pistachios
1/4 tsp cardamom (elaichi) powder
3 tbsp milk
2 fresh banana leaves (kele ka patta)

For the garnish
1 tbsp pistachio slivers
2 drops saffron food colour

Method

Make 8 banana leaf boxes. Keep aside.
Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside.
Divide the sandesh into 2 equal parts.
In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside.
To the other sandesh portion, add the milk and mix well to make a smooth mixture.
Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box.
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.
Garnish with the pistachios slivers and lines of saffron colour as shown in the above picture.
Serve chilled.