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!