Mango Rasgulla | How to make Mango Rasgulla

By Moumita Malla  |  8th Jun 2016  |  
5 from 2 reviews Rate It!
  • Mango Rasgulla, How to make Mango Rasgulla
Mango Rasgullaby Moumita Malla
  • Prep Time


  • Cook Time


  • Serves





About Mango Rasgulla Recipe

Rasgulla is one of the most popular sweet in West Bengal as well as India.In this mango season, I am presenting fresh,aromatic and delicious Mango Rasgulla.

Mango Rasgulla

Ingredients to make Mango Rasgulla

  • Ingredients of making chena:
  • 1 litre milk
  • 3 tbsps lemon juice
  • 1 cup thick mango puree
  • 1 tsp sooji or rava
  • Ingredients of making sugar syrup:
  • sugar - 1.5 cup
  • water - 2cups
  • mango juice - 1 cup (store bought or homemade )

How to make Mango Rasgulla

  1. Take a heavy bottomed vessel, add milk and mango puree,mix it well,make sure there are no lumps
  2. Bring it to boil and keep stirring to avoid burning of milk
  3. Once the milk comes to boil,simmer the gas,start adding the lemon juice and keep stirring (if required, add more lemon juice)cook for few seconds until the milk solids get separates from the whey water. Switch off the heat.
  4. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water as much as possible
  5. Now hang the cloth covered chena or paneer tap for 15 minutes.Then remove it from tap and place a heavy weight on it for another 15 minutes. It will help to squeeze more water from chena or paneer or cheese.
  6. After 30 minutes,remove the cheese cloth from chena or paneer
  7. The chena should not have too much moisture or no be too dry.
  8. Add 1 tsp sooji or rava,adding sooji helps to bind the mixture.
  9. First mix the sooji with chena or paneer or cheese and knead.
  10. With the heels of your palms mash the chena or paneer or cheese and knead
  11. Keep on collecting the chena from sides and continue to mash and knead.
  12. The kneading process is very important and it decides the texture of rasgullas
  13. Now take small portion of chena or paneer and roll them between your palms to a smooth round balls
  14. Prepare all balls.
  15. Cover all chena balls with moist muslin or kitchen towel and keep aside
  16. Method of making sugar syrup
  17. In a large pan,take all the ingredients of sugar syrup,bring it to boil
  18. You have to use a large vessel so that there is enough space for rasgullas to cook and double in size.
  19. Mix and continues stir the sugar syrup,until it will be dissolved
  20. Cooking rasgulla:
  21. When the sugar syrup will start boiling, drop chena or paneer balls gently to the sugar syrup
  22. Drop balla according to the size of pan
  23. Rasgullas need more space to be cooked
  24. Cover the vessel with lid. Cook 35 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure rasgullas are being cooked and puffed
  25. Turn off the gas, transfer the rasgullas into a serving bowl.

My Tip:

I always use fresh homemade mango puree and mango makes the dish more fresh and aromatic.

Reviews for Mango Rasgulla (2)

sheetal Gupta2 years ago

Can i use orange insteed of it works?

Evelyn Shilpa2 years ago

amazing twist to the rasgullas..everyone would love it.

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