Drain the rasgulla from the can and squeeze to remove any extra syrup inside. I used a lemon squeezer to make the job easier. Be gentle though, otherwise the rasgulla will crumble. You don't have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.

Mix the milk and condensed milk and bring to boil

Add the cardamom powder and saffron and simmer for 3-4 mins.

Then add the drained rasgullas and chopped nuts.

Mix well and let it simmer together for another minute.

Remove from fire, let it cool down and refrigerate for a few hours.

Serve chilled with more crushed nuts on top.