Chocolate Cheesecake Rasgullas | How to make Chocolate Cheesecake Rasgullas

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ByKiah Wadhwani
Created on 7th Nov 2016
  • Chocolate Cheesecake Rasgullas, How to make Chocolate Cheesecake Rasgullas
Chocolate Cheesecake Rasgullasby Kiah Wadhwani
  • Chocolate Cheesecake Rasgullas | How to make Chocolate Cheesecake Rasgullas (35 likes)

  • 0 reviews
    Rate It!
  • By Kiah Wadhwani
    Created on 7th Nov 2016

About Chocolate Cheesecake Rasgullas

A super tasty dish that can be ready in a jiffy.

Chocolate Cheesecake Rasgullas is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Chocolate Cheesecake Rasgullas is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Chocolate Cheesecake Rasgullas at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Chocolate Cheesecake Rasgullas by Kiah Wadhwani in step by step with pictures so you can easily learn how to cook the perfect Chocolate Cheesecake Rasgullas at your home without any difficulties. Chocolate Cheesecake Rasgullas is one of the representative dishes of Indian which you can serve in any special occasions.

  • Prep Time15mins
  • Cook Time20mins
  • Serves6People
Chocolate Cheesecake Rasgullas

Ingredients to make Chocolate Cheesecake Rasgullas

  • 75 gms Mawa/ Khoya
  • 70 ml Milk
  • 2 tbsp condensed milk
  • 15 gms cream cheese
  • 1 pinch elaichi/cardamom powder
  • Few strands of Saffron
  • A drop of kesar essence (optional)
  • 1/2 cup chocolate ganache
  • 10 rasgullas
  • Pistachio slices to garnish

How to make Chocolate Cheesecake Rasgullas

  1. Squeeze the rasgullas to drain off the sweet liquid. Then cut them into halves.
  2. In a pan, add in the milk, condensed milk, cream cheese and the mawa. Stir it well till it's combined and smooth. Add in the elaichi powder, saffron strands and the essence. Then turn off the flame.
  3. Pour this mixture into a piping bag once it's at room temperature. (I have used a 3 part chocolate to one part cream ganache.) Pour that too into a piping bag or spread it using a spoon.
  4. On a plate, pipe in some ganache, keep a halved rasgulla over it and pipe some mawa mixture over it.
  5. Garnish with a pista slice and some chocolate chips on top if you wish.
My Tip: It barely takes any time to prepare this dessert if your ingredients are ready. If you have prepared the mawa mixture long ago and kept it open, it will start to dry up. Add some hot milk to it and whisk well, it will be good as new.

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