Mangullas - Mango Rasgullas | How to make Mangullas - Mango Rasgullas

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BySwati Sharma
Created on 5th Nov 2015
  • Mangullas - Mango Rasgullas, How to make Mangullas - Mango Rasgullas
Mangullas - Mango Rasgullasby Swati Sharma
  • Mangullas - Mango Rasgullas | How to make Mangullas - Mango Rasgullas (11 likes)

  • 0 reviews
    Rate It!
  • By Swati Sharma
    Created on 5th Nov 2015

About Mangullas - Mango Rasgullas

The small dumplings of chenna added to the sweet sugar syrup, with the richness of mangoes!

The delicious and mouthwatering Mangullas - Mango Rasgullas is a famous dish of Fusion and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Mangullas - Mango Rasgullas is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Mangullas - Mango Rasgullas. Swati Sharma shared this Mangullas - Mango Rasgullas recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Mangullas - Mango Rasgullas. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Mangullas - Mango Rasgullas recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time10mins
  • Serves10People
Mangullas - Mango Rasgullas

Ingredients to make Mangullas - Mango Rasgullas

  • Milk - 2 litres
  • Water - 6 cups
  • Sugar - 3 cup
  • Mango/ Strawberry pureed - 5-6 tbsp
  • Lemon juice - 2 to 3 tbsp
  • Corn Flour - 1 tsp
  • Cardamom powder - a pinch
  • Saffron and pista/ almonds for garnishing

How to make Mangullas - Mango Rasgullas

  1. Bring milk to boil and simmer it, add lemon juice and stir in low flame.
  2. When the milk curdles and water separates remove from flame. Take a muslin cloth and pour the curdled milk, filtering the whey water completely. Wash it well in running cold water. Squeeze the excess water and hang it aside for 1 hour.
  3. Take the paneer in a bowl, add 1tsp corn flour powder, 3 tbsp mango puree knead it well. Make small balls out of it, ensuring there are no cracks.
  4. Heat water in pressure cooker, add sugar, cardamom powder. Keep stirring till sugar dissolves completely.
  5. When the sugar syrup boils, add the paneer balls one by one. Pressure cook for one whistle and simmer it for 5 mins.
  6. Once the pressure goes off, open the lid. And add 2-3 tbsp mango puree and mix well.
  7. Keep in the refrigerator for 3-4 hours. This recipe makes 18-20 rasgullas
  8. Garnished it with almonds, you can use saffron / pista as per your choice.
  9. The “Mangullas” -Mango Rasgullas are ready.
My Tip: I used 6 litre pressure cooker so the rasgullas have enough space. The paneer balls turn more than double the size when being boiled in the sugar syrup.

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