Preparation Time: 20 mins
Makes 7 pieces
14 Rasgulla squares
To be mixed into a filling:
3 tbsp chopped lychee
2 tbsp Rabdi Cream
For the garnish:
1/2 cup Rabdi Cream
3 drops yellow food colour
7 lychee halves
For the rasgulla squares:
Make the rasgulla squares as mentioned in the recipe. Remove the chilled rasgulla squares from the syrup and squeeze out the excess syrup.
Place a rasgulla square on a plate and spread a spoonful of the filling on it. Sandwich with another rasgulla square.
Repeat for the remaining rasgulla squares and filling to make 6 more rasgulla sandwiches.
Place a lychee half on top of each lychee sandwich.
Mix the rabdi cream with the yellow food colour and fill it into a piping bag fitted with a star nozzle.
Garnish the sides of the lychee sandwich by piping a border with the rabdi cream.
VARIATION : PEACH SANDWICH
Use chopped peaches instead of lychees for the above recipe.