Name: Mango rasbahar recipe by Sweta Shet at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 5
Ingredients: For Filling:; Mango puree - 1 cup; Cream Cheese - 1/2 Cup; Gelatine - 1/2 tsp; Sugar - 1 tbsp; For Dough:; Maida - 1 cup; Oil - 3 tbsp; Cardomom powder - 1/4 tsp; Salt; For making rasbahar:; Maida - 1 tbsp; Oil for Deep frying; Sugar - 1 cup; Water - 1/2 cup; Saffron a pinch

Ingredients Serving: 5

For Filling:
Mango puree - 1 cup
Cream Cheese - 1/2 Cup
Gelatine - 1/2 tsp
Sugar - 1 tbsp
For Dough:
Maida - 1 cup
Oil - 3 tbsp
Cardomom powder - 1/4 tsp
Salt
For making rasbahar:
Maida - 1 tbsp
Oil for Deep frying
Sugar - 1 cup
Water - 1/2 cup
Saffron a pinch

Instructions

Soak gelatine in a tbsp of hot water and keep aside.
Mix mango puree, cream cheese and sugar. Add dissolved gelatine and mix well. Leave in the refrigerator for an hour.
Meanwhile make the dough. Take flour and salt in a bowl. Add the oil and rub with fingers. Add warm water little by little and make a soft dough.
Cover with wet cloth and keep aside for 15 minutes.
Let's make the sugar syrup. Take sugar and mix in the water. Let the sugar dissolve. Add saffron strands. Leave on low flame till slightly thick, not too much. Put off heat but keep warm.
Heat oil for frying.
Make a paste of maida and little water. Keep aside.
Make balls of dough and roll into a thin roti. Cut into squares about 2"x2"
Keep spoonfuls of cheesecake mixture on one half of the square. Apply maida paste on outer edges of the same half and cover with the other half, making sure to keep filling inside and not spilling. Press edges with fork.
Fry in little batches till lightly golden. Fry on low flame so they will be nice and crunchy.
Drain oil and put the rasbahar into the sugar syrup. For crunchy rasbahar, just dip in syrup on both sides and take out on a plate. For soft rasbahar, leave in sugar syrup for about a minute.
Arrange on plate and let them cool. Sprinkle dry fruits if you prefer.
Refrigerate till serving time.

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