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

By Swati Sharma  |  5th Nov 2015  |  
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  • Mangullas - Mango Rasgullas, How to make Mangullas - Mango Rasgullas
Mangullas - Mango Rasgullasby Swati Sharma
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

44

0





About Mangullas - Mango Rasgullas Recipe

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

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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