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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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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