Name: Mango Rasgulla recipe by Lipika Mishra at BetterButter
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
Cool it a 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.
Meanwhile we will make sugar syrup..In a pot add sugar water and saffron..Let it boil on slow flame.
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.
Made paneer balls from all sides without cracks..Now add rasgulla balls in sugar syrup one by one ..Don't overcrowded the pan..
Cover it and boil it for 15-20. Minutes at low medium flame..When it double up in size take it out from pan..
Add some syrup over it.. Garnish it with sliced pistachios and saffron..
Serve chilled..

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