How to Make Rasgulla with Almond Saffron Syrup A Festive Must Try

Rest and Garnish

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Let the rasgullas rest in the syrup for a minimum of one hour. Serve garnished with slivered almonds and additional saffron strands.