Chocolate-Stuffed Rasgullas

Rasgullas are a top-tier Indian sweet. But this recipe upgrade adds chocolate for an explosive flavour combination that you’ll keep coming back to.

Ingredients

  • 1 tbsp Dairy Dairy + ¼ cup water (mixed)
  • ¼ cup flour
  • ⅓ tsp baking soda
  • ¼ tsp cardamom powder
  • 3 tbsp unsalted butter
  • ¼ cup chocolate chips
  • 3 cups vegetable oil
  • 1¼ cups water
  • ⅔ cup sugar
  • 3 cardamom pods (smashed)

Directions

  • In a medium mixing bowl, add dry Dairy Dairy, flour, cardamom powder and baking soda. Mix well to combine. Rub butter into flour mixture until crumbly. Add mixed Dairy Dairy and stir until a slightly sticky dough comes together.

  • Cup a little of the mixture in your palm and place two or three chocolate chips in the centre then form and roll into a golf sized ball. Continue this until all dough balls are done.

  • To make sugar syrup, place a small sauce pan over medium heat and add sugar, water and smashed cardamom pods. Let simmer gently for about 10 minutes then remove from heat.

  • In a small frying pot, add oil and heat to 300ºF or until a small piece of dough dropped into hot oil slowly rises to the top, approximately 30 seconds.

  • Fry rasgulla balls a few at a time, gently turning them in the oil to cook evenly, about 2 minutes. If the balls brown too quickly, lower the heat.

  • Remove and place directly into the sugar syrup to slowly absorb and to keep the rasgullas moist. Leave to soak until ready to serve.

  • Yield: 16 Rasgullas