Mango Rosogulla | How to make Mango Rosogulla

5.0 from 1 review
Rate It!
By Rani Soni
Created on 22nd May 2017
  • Mango Rosogulla, How to make Mango Rosogulla
Mango Rosogullaby Rani Soni
  • Mango Rosogulla | How to make Mango Rosogulla (5 likes)

  • 1 review
    Rate It!
  • By Rani Soni
    Created on 22nd May 2017

About Mango Rosogulla

Presenting a twist of taste in the delicious rosogulla.

Mango Rosogulla is a delicious dish which is liked by people of all age groups. Mango Rosogulla by Rani Soni has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Mango Rosogulla at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mango Rosogulla takes 15 minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mango Rosogulla is a good option for you. The flavour of Mango Rosogulla is tempting and you will enjoy each bite of this. Try this Mango Rosogulla on weekends and impress your family and friends. You can comment and rate the Mango Rosogulla recipe on the page below.

  • Prep Time15mins
  • Cook Time50mins
  • Serves5People
Mango Rosogulla

Ingredients to make Mango Rosogulla

  • Cottage cheese (Chenna) - 2 Cup
  • Sugar - 2 Cup
  • Water - 3 1/2 Cup
  • Mango Pulp - 1/8 tsp
  • Mango essence - ½ tsp
  • Few Saffron threads for garnish

How to make Mango Rosogulla

  1. Take chenna and mango pulp in a wide bowl or flat plat. Knead well to mix the ingredients. Now make small round balls with your palms. Keep them in a plate.
  2. Heat water in a bowl and add sugar. Stir and boil till the sugar dissolves into a syrup. Take a slotted spoon and remove the grey layer that forms on top of the boiling syrup.
  3. Now slowly add the chenna balls one by one. Simmer for 2-3 minutes and let the balls boil. Use a spoon to bring the balls in the center while boiling. Close the lid and then boil for another 10 minutes on a low flame.
  4. Keep checking at short intervals to see if the balls have increased in size and become soft. Once done, add mango essence and put the bowl off flame. Let it cool.
  5. Once the rasgullas cool, garnish with saffron and serve this amazing Bengali sweet to your loved ones.

Reviews for Mango Rosogulla (1)

Amrita Iyer5 months ago
Beautiful coloured Rasgullas with ultimate taste!Yumm!
Reply

Cooked it ? Share your Photo