Mango Rasgulla | How to make Mango Rasgulla

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By Mamta Joshi
Created on 3rd Jun 2017
  • Mango Rasgulla, How to make Mango Rasgulla
Mango Rasgullaby Mamta Joshi
  • Mango Rasgulla | How to make Mango Rasgulla (2 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 deliciously finger licking recipe to treat your family and friends. This recipe of Mango Rasgulla by Mamta Joshi will definitely help you in its preparation. The Mango Rasgulla can be prepared within 5 minutes. The time taken for cooking Mango Rasgulla is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mango Rasgulla step by step. The detailed explanation makes Mango Rasgulla so simple and easy that even beginners can try it out. The recipe for Mango Rasgulla can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mango Rasgulla from BetterButter.

  • 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 Mallik4 months ago
great!
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