Take readymade rasgullas and drain excess liquid by pressing each ball gently between two flat spatulas or spoon.
Make rabri by cooking 1/2 cup condensed milk, 2 cups milk and 10-12 saffron strands until thick and creamy.

Add drained rasgullas and 2 tablespoons chopped pistachio in cooked rabri and cook for 5-minutes. Instant rasmalai is ready.