Impress your guests this festive season with this easy to make Rasgulla Chaat. I use frozen rasgullas for this recipe so it comes together super quickly with zero cooking required. Once you have the chutneys ready to go, you can plate this up in 15 minutes.
And the best part? This chaat stays good for the entire duration of your party. The rasgullas are soft and spongy, so they soak all the yogurt and chutneys, and the chaat stays delicious for a long time.
It’s so easy.
For the festive season this year, my goal has been to share with you guys some ridiculously simple recipes for entertaining. It’s so hard to juggle everything during this time of the year and while I do cook from scratch a lot, I have no shame in taking shortcuts during busy times.
Just like my tater tot chaat recipe, there’s no cooking involved and both recipes use frozen products. I happened to eat rasgulla chaat twice in the last month and I quite liked it at one of the restaurants in New Jersey. When I asked the manager about it, he told me that they make it using fresh in-house rasgullas, which they soak in water before making chaat with them.
I thought it would be a fun idea to recreate the dish but instead of using fresh rasgullas (because that takes time), we would use frozen rasgullas. I tested this recipe with different types of rasgullas- fresh rasgullas from the Indian sweet shop in our area, as well as with canned rasgullas. And honestly, the best result were with frozen rasgullas from Vadilal. This is in no way sponsored but I wanted to share my experience.
It’s as simple as thawing the frozen rasgullas, soaking them in water overnight, squeezing the water out, and topping them with all the delicious toppings. So easy, so good, you have to try it!
No It’s not sweet!
- I know what you must be thinking, won’t this chaat be sweet? And the answer is no! Soaking the rasgullas in plain water overnight removes much of their sweetness. And then when you squeeze them and layer them on a plate the next day, barely any sweetness is left. The chutneys, and spices adds so much flavor that the chaat actually tastes more like dahi bhalla chaat than rasgulla!
Rasgulla Chaat- the easy way!
- Soften the rasgulla first
First things first, thaw the frozen rasgulla first. Follow the instructions on the package- mine said to thaw overnight in the fridge.
Next morning, place the rasgulla in a large bowl of fresh water and then keep that bowl in fridge. So if you your party in the evening, do this around 8-9 am. Let the rasgullas sit in fresh water for around 6-8 hours. Then take each rasgulla and squeeze water from them.
You have to prep for this chaat at least a day in advance since frozen rasgullas take time to thaw.
- Start layering the chaat
Arrange the rasgullas on your serving plate. Meanwhile prepare the yogurt by whisking yogurt with some sugar and kala namak. You can thin out the yogurt according to your liking.
- Build up the flavors
Top the rasgullas with whisked yogurt, then with mint chutney, taamrind chutney. Sprinkle chaat masala on top and then add more garnishes.
More topping that you can add!
I kept the toppings simple but you can add more toppings like red chili powder, chopped cilantro, and boondi.
Rasgulla Chaat (with frozen rasgulla)
Ingredients
- 8 rasgulla, frozen, I use Vadilal brand
- 2 cups yogurt, plain whole milk yogurt
- 4-5 tablespoons water
- 2-3 teaspoons sugar
- ½ teaspoon kala namak
- 2 tablespoons mint chutney
- 2 tablespoons tamarind chutney
- chaat masala, red chili powder, as needed, to sprinkle
- 1 tablespoon sev
- 2-3 tablespoons pomegranate seeds
- 6-8 papdi, optional
Instructions
- Thaw 8 rasgullas first. The package that I used (Vadilal) had instructions to keep in the fridge overnight. Once thawed, take the rasgullas out of the package and drop them in a bowl of fresh water for 6 to 8 hours. Put that bowl in the fridge.
- After 8 hours, take the rasgullas out one by one, squeeze each rasgulla between your palms to take out excess water from them. Then place the rasgullas on your serving plate.
- Whisk 2 cups yogurt (plain) using a wire whisk until it's smooth. Then add some water to thin it out, I add around 4 to 5 tablespoons. Then add 2-3 teaspoons sugar and ½ teaspoon kala namak. Mix everything together, taste test and adjust the salt and sugar as needed.
- Now, spoon the prepared yogurt over the rasgullas covering them from all sides. Take 2 tablespoons mint chutney and drizzle it all over the rasgullas. Then take 2 tablespoons tamarind chutney and drizzle it the same way.
- Sprinkle chaat masala and red chili powder all over. Then sprinkle 1 tablespoon thin sev over the rasgullas. Also add 2-3 tablespoons pomegranate seeds on top. I like to place some whole papdis on the side (6 to 8) but you can also crush them and sprinkle all over.
- Serve rasgulla chaat immediately and enjoy!
Notes
- Prep for this in advance, you can actually thaw the rasgullas couple of days in advance and just keep them ready in the fridge. Night before your party, soak them in fresh water and keep the bowl refrigerated overnight or you can do that in the morning of your party.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
