Rasgoolas can be interesting things. The bottle which held them says that if you don’t want them too sweet, you can soak them in water(lukewarm or not, I forget). But I personally prefer them juicy and sweet of the sugar syrup that accompanies them. Here are a few things I have learnt about eating a rasgoola. So since I prefer rasgoolas juicy, I like to make them the juiciest possible. I always wish that the pool of sugar syrup that they lie in were inside them. I have noticed that they have teeny weenie cracks in them. When I cut them into halves they had pores, most of them small but a few as large as a tiny ball bearing. If I try to make the rasgoolas drink the ‘ras’ using the spoon to pour the ras over them they will absorb a small quantity and let go the rest of it which oozes down their porous body to meet the pool again. So I pour it little by little and I can see the goola drink the ras thru the cracks! I do this a few times and my goola becomes as juicy as a jamun. I place it in my mouth and hear my taste buds say “hey sagar, are we in heaven?”.