Ingredients
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16 mini rasgullas (Indian pressed fresh cheese dessert; store-bought)
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300 grams plus 3 tablespoons finely grated khoya/mawa (unsweetened solid condensed milk)
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25 grams confectioners’ sugar
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½ teaspoon rose essence or rosewater
Directions
Steps
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1
Done
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Remove any excess sugar syrup from the rasgullas by draining them. |
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2
Done
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Put 2 cups (300 grams) of the khoya in a bowl and stir in the confectioners’ sugar. Knead to make a smooth dough. |
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3
Done
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Place a nonstick sauté pan over high heat, add the khoya-sugar mixture, and cook for 4 to 5 minutes. Transfer to a bowl and set aside to cool. |
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4
Done
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Add the rose essence or rosewater and knead well. Divide into 16 portions and shape into balls. Lightly flatten the balls by pressing in the center with your thumb and thinning the edges. Place a rasgulla in each. Gather the edges of the dough to enclose the rasgulla. Roll into a ball. |
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5
Done
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Put the remaining 3 tablespoons khoya in a mini food processor and grind to a powder. Roll the balls in the powder. |
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6
Done
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Chill in the refrigerator and serve cold. |
