Follow the recipe for the Rasgullas in the sweet/dessert section. I advise people to make their rasgullas a day before, but if you weren’t able to, making them a few hours ahead is fine too. Just make sure that they are cold enough and refrigerated for at least 3-4 hours.
Cut them into half, horizontally.
Prepare the middle filling with grated khoya, dry milk powder, confectioner’s sugar, cardamom powder, kewra water and cream. Mix it well, making a pasty dough.
Add the Khoya paste in between the cut rasgullas. Put them back in the sugar syrup, with syrup mainly in the bottom for around 2 hours in the refrigerator.
Garnish with silver leaf and crushed Pistachios+saffron. Serve cold.