140 ml of sweetened condensed milk (adjust as needed)
1 cup milk
4 tbsp. cocoa powder
1 tsp vanilla extract
Few tbsp. Pistachios or other nuts as desired
12 to 14 rasgulla
How to make the recipe
Squeeze off the sugar syrup from rasgullas gently. Do not overdo as they turn shape less. Set aside
Heat up the milk and whisk the cocoa powder till smooth and stir in vanilla extract.
In a wide pot, add condensed and filter the cocoa mixture to this. Bring it to a boil and consistency you desire by cooking on a low flame stirring constantly. You can add more condensed milk or milk to adjust the sweetness and consistency.
Add the squeezed rasgulla and simmer for about 2 to 3 minutes with the pot covered
Chill for about 2 to 6 hours. Ensure the balls are fully dunked in chocolate condensed milk to get a uniform chocolaty color