Mango Rasgulla | How to make Mango Rasgulla

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By Lipika Mishra
Created on 25th Jul 2017
  • Mango Rasgulla, How to make Mango Rasgulla
Mango Rasgullaby Lipika Mishra
  • Mango Rasgulla | How to make Mango Rasgulla (5 likes)

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    Rate It!
  • By Lipika Mishra
    Created on 25th Jul 2017

About Mango Rasgulla

A Rasgulla made with mango pulp..It is delicious as traditional rasgulla.

Mango Rasgulla, a deliciously finger licking recipe to treat your family and friends. This recipe of Mango Rasgulla by Lipika Mishra will definitely help you in its preparation. The Mango Rasgulla can be prepared within 50 minutes. The time taken for cooking Mango Rasgulla is 30 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 Time50mins
  • Cook Time30mins
  • Serves4People
Mango Rasgulla

Ingredients to make Mango Rasgulla

  • 1 liter full fat milk
  • 1/2 katori vinegar
  • 1 cup mago puree thick
  • For sugar syrup
  • 1 cup sugar
  • 3 cup water
  • 1 pinch of saffron
  • For garnishing
  • Few pistachios
  • Sone saffron standard

How to make Mango Rasgulla

  1. 1. First we will make chena.. boil milk..switch off the flame..In little water add vinegar..Mix well..Pour the mixture in milk..When whey start separate.
  2. 2. Cool it bit..Strain it in strainer wash it with cold water..So sourness rid out.. put chena in muslin cloth. squeeze all water..Put heavy utensil on paneer..So all water squeeze out..Keep it for 15-20 minutes.
  3. 3. Meanwhile we will make sugar syrup..In a pot add sugar water and saffron..Let it boil on slow flame.
  4. 4. Now after squeeze all water knead ,smooth paneer with hands in a plate .knead it again.When it become soft, smooth and without cracks make medium size balls out of it.
  5. 5. Made paneer balls from all sides without cracks..Now add rasgulla balls in sugar syrup one by one ..Don't overcrowded the pan..
  6. 6. Cover it and boil it for 15-20. Minutes at low medium flame..When it double up in size take it out from pan..
  7. Add some syrup over it.. Garnish it with sliced pistachios and saffron..
  8. Serve chilled..

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