Rasgulla Stuffed with Pistachio Burfi Coated with Chocolate Sauce and Served with Vanilla Ice Cream

Keep up with TV’s hottest trends with an Invention Test like no other!

Plate up a chocolate-dusted ball flanked by chocolate-beetroot “soil” and watch your snooty critics’ eyes pop with surprise as they cut the chocolate-coated ball…

…to discover a soft Rasgulla nestling luscious pistachio burfi at its core!

I’ve given traditional Indian mithai a futuristic avatar with this truly Masterchef-worthy recipe!

Prep Time: 20 min         Cooking Time: 25 min 

6 -8 rasgullas
8 scoop vanilla ice cream
150gm dark chocolate
150gm milk chocolate
Chocolate sauce

Pistachio burfi (fudge):
(Refer to the Pistachio Burfi Post – Pistachio Burfi (Fudge))

Chocolate sauce:

Ingredients for the Chocolate Sauce

5 tbsp cocoa powder
50 gm butter
1 tea cup milk
3 tbsp sugar
50 gm dark chocolate
1/2 tsp vanilla extract


  1. Mix everything and cook until its melts into a sauce

How to proceed:

  1. Take 1 rasgulla cut it from the middle
  2. Put one ball of pistachio burfi (and join it)
  3. Repeat with other rasgullas
  4. Take the rasgulla on a fork and pour chocolate sauce on it to completely cover it with chocolate
  5. Place it on a butter paper to dry
  6. Serve it with vanilla ice cream and garnish it with chocolate sauce and shavings

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