Mango Rasgulla | How to make Mango Rasgulla

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ByMamta Joshi
Created on 3rd Jun 2017
  • Mango Rasgulla, How to make Mango Rasgulla
Mango Rasgullaby Mamta Joshi
  • Mango Rasgulla | How to make Mango Rasgulla (1 likes)

  • 1 review
    Rate It!
  • By Mamta Joshi
    Created on 3rd Jun 2017

About Mango Rasgulla

Rasgulla is a famous Bengali sweet made of paneer/chhena. These are Mango flavoured chhena balls cooked in sugar syrup.

Mango Rasgulla, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Mamta Joshi. Mango Rasgulla is a dish which demands no explanations, it's a whole world of flavour in itself. Mango Rasgulla is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mango Rasgulla by Mamta Joshi is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mango Rasgulla.

  • Prep Time5mins
  • Cook Time45mins
  • Serves4People
Mango Rasgulla

Ingredients to make Mango Rasgulla

  • Milk 1/2 litre
  • Alphonso mango 1
  • Vinegar 1 tablespoon
  • Powdered sugar 1 teaspoon
  • sugar 1 cup
  • Water 3 Cups
  • Saffron strands few

How to make Mango Rasgulla

  1. Make puree of mango.
  2. mix this puree well in milk and boil the milk.
  3. slowly add vinegar and stir till chhena separates from whey.
  4. seive it through a muslin cloth & wash it with water.
  5. squeeze till all water drains out.
  6. Take the mango chhena in any plate, add powdered sugar and mash with help of palm. Make a smooth dough.
  7. Divide the chhena in 8 equal parts & make smooth balls from each part.
  8. Add 1 cup sugar , 3 cup water & few kesar strands in a pressure cooker and let it boil.
  9. When it starts boiling add all the balls in cooker one by one.
  10. Cover it with lid and let it whistle once.
  11. reduce the flame and cook for 5-6 minutes more.
  12. Cool the cooker under water. Open and take out rasgullas carefully in a bowl.
  13. Boil the syrup for some more time as the syrup will be too thin…
  14. Add the rasgullas and make them cool down. refrigerate for few hours. Serve chilled.
My Tip: After mashing if chhena is loose then add 1/4 teaspoon of fine semolina (suji/rava) and mash again .

Reviews for Mango Rasgulla (1)

Hema Mallik3 months ago