Ingredients
• Mini rasgullas 16
• Khoya/mawa 420 grams
• Powdered sugar 4 tablespoons
• Rose essence 1/2 teaspoon
Method
Squeeze the mini rosogulla to remove excess sugar syrup.
Grate two cups of khoya finely. Add the powdered sugar and knead into a smooth dough.
Place a non-stick frying pan on high heat; add the khoya-sugar mixture and sauté for four to five minutes. Transfer to a bowl and set aside to cool. When cool, add the rose essence and knead well.
Divide the khoya mixture into sixteen equal portions and shape into balls. Make small hollows in the centre with your thumb. Thin the edges and place a mini rosogulla in each hollow. Cover the rosogulla completely with the khoya so that no part of it is left exposed. Roll once again into balls.
Grind the remaining khoya to a powder. Roll the balls in the powdered khoya.
Store in a refrigerator and serve chilled.
• Mini rasgullas 16
• Khoya/mawa 420 grams
• Powdered sugar 4 tablespoons
• Rose essence 1/2 teaspoon
Method
Squeeze the mini rosogulla to remove excess sugar syrup.
Grate two cups of khoya finely. Add the powdered sugar and knead into a smooth dough.
Place a non-stick frying pan on high heat; add the khoya-sugar mixture and sauté for four to five minutes. Transfer to a bowl and set aside to cool. When cool, add the rose essence and knead well.
Divide the khoya mixture into sixteen equal portions and shape into balls. Make small hollows in the centre with your thumb. Thin the edges and place a mini rosogulla in each hollow. Cover the rosogulla completely with the khoya so that no part of it is left exposed. Roll once again into balls.
Grind the remaining khoya to a powder. Roll the balls in the powdered khoya.
Store in a refrigerator and serve chilled.
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