Coconut Rasgulla is a tropical twist to the classic recipe, perfect for coconut lovers. To make this variation, add desiccated coconut to the chenna dough before shaping it into balls. Cook the coconut-infused rasgullas in a sugar syrup until they become soft and spongy. The addition of coconut adds a subtle nutty flavor and a delightful texture to the rasgullas. Serve these coconut rasgullas chilled for a refreshing and exotic dessert experience.
