5 Big rasagulla (if medium size than take 10)
2 cups warm water
½ cup whipped cream
2 table spoons icing sugar
¼ cup chopped tinned pineapple
1/4 cup chopped walnuts
2 table spoons maple syrup
1 tea spoon vanilla essence
basil to garnish
saffron strands to garnish
- In a bowl add the rasagulla with the warm water. Keep it aside
In a pan add the chopped walnuts and sauté for a minute. Add maple syrup and sauté till walnuts are coated well. Switch off the flame and keep it aside.
In a standing mixer or with the help of hand mixer whisk whipped cream and icing sugar till the peaks are formed. Add the chopped pineapple pieces and whisk is for another 30 seconds. Add vanilla essence and whisk for another 30 seconds. Fill the pineapple cream in the piping bag with a big and open nozzle.
Remove the rasagulla from the water. Squeeze well and place it in the serving bowl. Not tear it softly from the center as shown in the video. Fill the pineapple cream inside. Decorate it on the top as well. Garnish it with caramelized walnuts and few pineapple pieces. Also garnish with saffron strands and basil. Serve it chilled.