Rasmalai

While I love rasgullas, my family likes rasmalai more, so when the rasgullas came out fine, I decided to convert them into rasmalai.

1/2 litre milk
Few drops kewra essence
Food colouring
Rasgulla made using 1 litre milk
Sugar syrup reserved from the rasgulla

Method:
In a thick bottomed pan, heat the milk with the reserved sugar syrup, till it thickens.
Drop the rasgullas in the thickened milk, squeeze to let the syrup ooze out, and cook on a low flame for 3-4 minutes.
Serve chilled