Chocolate Cheesecake Rasgullas | How to make Chocolate Cheesecake Rasgullas

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By Kiah 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 a delicious dish which is enjoyed by the people of every age group. The recipe by Kiah Wadhwani teaches how to make Chocolate Cheesecake Rasgullas step by step in detail. This makes it easy to cook Chocolate Cheesecake Rasgullas in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Chocolate Cheesecake Rasgullas at home. This amazing and mouthwatering Chocolate Cheesecake Rasgullas takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Chocolate Cheesecake Rasgullas is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chocolate Cheesecake Rasgullas is a good option for you. The flavour of Chocolate Cheesecake Rasgullas is palatable and you will enjoy each and every bite of this. Try this Chocolate Cheesecake Rasgullas and impress your family and friends.

  • 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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