If you're looking for a unique and nutty twist to your rasgullas, try this pistachio rasgulla recipe. The chenna is mixed with finely ground pistachios, giving the rasgullas a subtle nutty flavor and a beautiful green color. The rasgullas are then cooked in a sugar syrup infused with a hint of rose water, adding a delicate floral note to the dessert. This recipe is perfect for those who want to impress their guests with a visually stunning and delicious dessert.
