Mango Rasgulla | How to make Mango Rasgulla

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ByLipika Mishra
Created on 25th Jul 2017
  • Mango Rasgulla, How to make Mango Rasgulla
Mango Rasgullaby Lipika Mishra
  • Mango Rasgulla | How to make Mango Rasgulla (4 likes)

  • 0 reviews
    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 marvellous creation to spice up your day. Mango Rasgulla is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMango Rasgulla is just too tempting. This amazing recipe is provided by Lipika Mishra. Be it kids or adults, no one can get away from this delicious dish. How to make Mango Rasgulla is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mango Rasgullaby Lipika Mishra. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mango Rasgulla is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • 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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