Name: Chocolate Cheesecake Rasgullas recipe by Kiah Wadhwani at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 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

ABOUT Chocolate Cheesecake Rasgullas RECIPE

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

Ingredients Serving: 6

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

Instructions

Squeeze the rasgullas to drain off the sweet liquid. Then cut them into halves.
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.
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.
On a plate, pipe in some ganache, keep a halved rasgulla over it and pipe some mawa mixture over it.
Garnish with a pista slice and some chocolate chips on top if you wish.

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