Talab Ke Meethe Phool

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1 250 millilit sugar syrup
A few mint leaves
400 g Paneer; (chhenna)
20 ml Blue curacao; (orange
A few cherries for
; liqueur)

Original recipe makes 4 servings



MAKE chhenna balls as for mango rasmalai, but instead of flattening the balls, poach the even sized round balls in sugar syrup over low heat till done. Put thin sugar syrup in a bowl. Add the blue curacao and gently stir it without dissolving it completely. Line the bowl with mint leaves and garnish with a cherry in the centre. Serve chilled. NOTES : A novel way to serve rasgullas

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