Elevate your rasgullas with the richness of dry fruits. This dry fruit rasgulla recipe involves stuffing the chenna balls with a mixture of finely chopped dry fruits like almonds, cashews, and pistachios. The stuffed balls are then cooked in a sugar syrup until they become soft and spongy. The result is a delightful combination of the spongy rasgulla and the crunchy texture of the dry fruits. Serve these dry fruit rasgullas as a festive dessert or as a special treat for your loved ones.
