Chocolate rasgulla with almond noughat Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and curdle it using lemon juice or vinegar.
• STEP 2.Strain the curdled milk through a muslin cloth to separate the whey from the cheese.
• STEP 3.Knead the cheese until smooth and divide it into small portions. Flatten each portion and place a small piece of almond nougat in the center. Shape it into a ball.
• STEP 4.In a separate pot, prepare a sugar syrup by boiling water and sugar. Add the cheese balls to the syrup and cook for 10-15 minutes until they become spongy and double in size.
• STEP 5.Remove the rasgullas from the syrup and let them cool. Melt chocolate in a double boiler and dip each rasgulla in the melted chocolate to coat them evenly.
• STEP 6.Place the chocolate-coated rasgullas on a parchment-lined tray and let them set in the refrigerator for at least 1 hour.
• STEP 7.Serve the chocolate rasgulla with almond nougat chilled and garnish with chopped almonds.

Cooking Tips

• Make sure to knead the cheese well to achieve a smooth texture for the rasgullas.
• You can use store-bought almond nougat or make your own by combining almonds, sugar, and egg whites.
• To check if the rasgullas are cooked, drop one in a bowl of water. If it sinks, it is cooked; if it floats, cook it for a few more minutes.
• For a richer flavor, you can add a pinch of cardamom powder to the sugar syrup.

Storage and Serving

• Store the chocolate rasgulla with almond nougat in an airtight container in the refrigerator for up to 3 days.
• Serve the rasgullas chilled as a dessert or sweet treat for special occasions or festivals.
• Garnish with additional chopped almonds or grated chocolate for an extra touch of indulgence.