3 sp mavo.
2 sp milk.
4 sp sugar powder.
½ sp rose essence.
Remove the extra juice from the rasgullas.
Mix sugar powder in 2 cup shredded mavo.
If necessary add milk and cook it for 2to3 min on fast gas.
Press rolls from middle with the thumb.
Mix rose essence in it when it gets cold & smash it with the hands.
Make 16 rolls from it.
Put rasgullas in it & again press it with the thumb.
Make proper rolls from it.
Roll the rasgullas in the shredded mavo and refrigerate it.
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