Mango Rasmalai

We will start by keeping the milk in stove to it evaporate for the Rabri. And then make the Rasgullas. 

In a pan add ½ litre milk and bring to boil. Once it comes to a boil add ½ cup sugar. Stir every 2 to 3 minutes. Boil until the milk thickens and reduces to less than half the quantity. Let it cool down completely. 

Once cool completely add the mango puree and blend and mix it well with a spoon. Set aside. 

Making Rasgulla: In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Once the milk curdle immediately turn off the heat and leave it for 2 mins. 

Now drain off the water and add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.

Now knead the cheese well to make into a smooth dough for about 10 mins. Take small portions of it and roll to tiny balls. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.

Making syrup and cooking of Rasgullas: Add sugar and water to a wide pan and bring to a boil. Now add the discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done. 

Now take out the rasgullas to a plate and let it cool down. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon. 

Now add them to the mango rabri and refrigerate them for sometime to serve them chilled. 

Garnish with chopped nuts or serve as it is.