Mango is also known as the king of fruits! It is undoubtedly the most delicious sweet delight for fruit lovers and its amalgamation with rasgulla is a treat for taste buds.

Time: 50 minutes


  • 500 ml full cream milk
  • 1 cup sugar
  • 2 teaspoon semolina
  • 1 tablespoon thick sour curd
  • 4 cup water
  • 2 tablespoon mango
  • 2 teaspoon lemon juice
  • For Garnishing
  • saffron as required
  • pistachios as required
  • For The Main Dish
  • 2 cup mango puree


  • To prepare this amazing dessert recipe, we will first prepare the mango chena. Take a container and start
  • boiling the milk and mango puree in it. Then, add curd and lemon juice to it and mix well. Once the mixture
  • appears to be cooked, turn off the flame and allow it to cool down.
  • Strain the mixture in strainer and allow it to cool. To strain out the extra water from chena, place a heavy bowl
  • on it and let it be there for about 10-15 minutes. If your paneer is not ready by this time, place it for another
  • 10-15 minutes.
  • On the other hand, we will prepare the sugar syrup. Add sugar, water, mango puree and saffron strands in the
  • cooker and bring it to boil. Once cooked, turn off the flame. Your sugar syrup is now ready!
  • Now, after squeezing the water from the chena to form cottage cheese, knead the paneer to form a dough.
  • Add semolina to the dough. Knead it again. Add water to the dough to make soft and smooth balls out of it.
  • Now flatten the chena balls using your palms and place the mango cubes or pieces in it. Then, cover the chena
  • balls from all sides and let the Rasgulla balls soak in sugar syrup for sometime. Reserve about 2 tbsp of sugar
  • syrup from the prepared syrup and keep it aside.
  • Now cover the mixture and boil it for about 15 minutes or so. When the size of the rasgulla balls increase,
  • remove these balls from the hot pan. Pour some reserved sugar syrup on it, if required and garnish it with
  • chopped pistachios and saffron strands. Your Mango Rasgulla is ready!