Instructions: 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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