Preparation time : 10 minutes
Cooking time : 12 minutes
Serves : 6 members
Description
Who would say no to chocolate in any form… the word chocolate always relates to high end dishes and recipes like cakes and puddings to me. For a change I wanted to pair it with an authentic desi Indian dish. The Bengali rasagulla’s did pop up in my mind. First thought of infusing cocoa powder to the panner and soak it in sugar syrup. As I was gearing up.. I was like the sugar syrup always goes for a waste as no one actually has it much. Hey, why don’t you make a chocolate syrup instead so all get to lick their bowls. Changed my mind immediately and went further with this plan. All done. Looked at the fusion dessert, it was not eye popping. Looked like a mass of brown rounds with liquid. Tasted it and yummy yum.. I swear, I could not stop with one. It was so Very addictive that I had my late night nigella lawson moments of sneaking to the refrigerator in the night ..
Chocolate rasagulla
Ingredients
Ingredients | Quantity |
|---|---|
| Condensed milk | 140 milli litter |
| Milk | 1 cup |
| Cocoa powder | 4 tablespoons |
| Vanilla essence | 1 teaspoon |
| Rasagulla | 12 |
| Almonds,cashew nuts and pistachio | few peeled and chopped to garnish |
| Rasagulla sugar syrup | as required to dilute the chocolate syrup |
Method
- Squeeze out the sugar syrup out of the rasagullas and keep aside.
- Mix milk, cocoa powder, condensed milk and sugar syrup from the rasagullas together. Strain and bring to boil until well combined and runny.
- Add the squeezed rasagullas and cook for 3 minutes in medium heat. Add the vanilla essence and mix well. Remove from heat and cool completely.
- Place in the refrigerator for four hours. Serve chilled with a good garnish of the chopped nuts.
Notes
In case the chocolate syrup thickens dilute it by adding more rasagulla sugar syrup.
