Rasgulla Chaat Recipe

Cooking Directions

• STEP 1.Prepare the Rasgullas by boiling them in sugar syrup until they are soft and spongy.
• STEP 2.Drain the Rasgullas and let them cool.
• STEP 3.In a serving plate, arrange the Rasgullas and top them with yogurt, tamarind chutney, mint chutney, chaat masala, and sev.
• STEP 4.Garnish with chopped coriander leaves and serve immediately.

Cooking Tips

• Make sure to squeeze out the excess sugar syrup from the Rasgullas before arranging them in the serving plate.
• You can adjust the spiciness of the chaat by adding more or less chaat masala and chutneys.
• For a healthier version, you can use low-fat yogurt and baked sev.

Storage and Serving

• Rasgulla Chaat is best served immediately after preparation.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, you can refresh the Rasgullas by soaking them in warm water for a few minutes.