I used one tin of rasgullas and the syrup to sweeten the milk. It took me a while to thicken the milk, about a couple of hours, but it was sitting in the back and I stirred it often and let it do its magic. I cooked the rasgullas for 5-10 min in the milk which gave it a nice creaminess. I threw in a good handful of almonds for crunchiness and that's it!
It's really simple, here's how to do it.
about 5-6 cups of milk (I used 3 cups non fat and 2 and half cups of full fat)
about 2 cups of rasgolla syrup
good pinch of saffron
handful of slivered almonds
After it has been boiling for an hour, add in the syrup, half of the saffron and let it cook to another hour. You want to end up with about 2-3 cups of milk.
Add the rasgollas, the rest of the saffron and almonds and let it cook for another 5 minutes on low.
You may also want to check out the e-book the the Indus Ladies published with 100 sweet recipes including one of mine.
For more rosogollar payesh see here and here.