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Aam Panna Rasgulla

Moumita Malla
15 minutes
Prep Time
45 minutes
Cook Time
10 People
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ABOUT Aam Panna Rasgulla RECIPE

Rasgulla is one of the most popular sweet in West Bengal as well as in India.It is also a famous sweet in Bangladesh.As a Bengali,I love to eat Rasgulla and also make.In Bengali language,we call it Rosogolla.Though there can not be any comparison with the taste of traditional rasgulla or rasogolla,but sometime as a foodie I love to experiment with the flavour of rasgulla or rasogolla.Today I am presenting Aam Panna Rasgulla. Aam Panna is a very popular  drink to beat the heat of Indian summer .It is made using raw mango.This drink is slightly tangy and sweet to taste. Smililarly you will get both tangy and sweet taste while having Aam Panna Rasgulla or Rosogolla.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. Ingredients of Aam Panna
  2. 3 medium size green raw mangoes
  3. 2 cup water
  4. 4 teaspoons of sugar
  5. Ingredients of making  Chena or Paneer or Cheese
  6. 1 litre  milk
  7. 1cup aam panna(unsalted)
  8. Ingredients of making Sugar  Syrup
  9. Sugar-2 cups
  10. Water -4 cups
  11. Aam panna-1 cup(remaining another cup )
  12. Green  Food Colour-1pinch (optional)


  1. Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer the heat.Cook until mangoes are well cooked. .
  2. Alternately you can pressure cook the mangoes with water till soft.
  3. Let them cool and then peel the mangoes and get the pulp with the help of a spoon.
  4. Grind mango pulp along with 2 cups of water and sugar. Strain the mango juice into a bowl through a big strainer.
  5. Divide the aam panna into two equal sized glasses.As we make rasgulla using this aam panna so we do not mix salt and any spices here like normal aam panna
  6. Method of making Chena or Paneer Take a heavy bottomed vessel, mix milk and 1 cup amm panna,mix it well.Make sure there is no lumps.
  7. Bring it to  boil and keep stirring to avoid burning of milk..
  8. Once the milk comes to boil, simmer the gas, start adding the 1cup aam panna and keep stirring, cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
  9. Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water (here do not rinse the milk solids/paneer under water, because we will keep the aroma of mango)..as much as possible.
  10. Now hang the cloth covered  chena or paneer tap for 15 minutes. Then remove it from tap and place a heavy weight on chena for another 15 minutes. It will help to squeeze  more water from chena or paneer  or  cheese.
  11. After 30 minutes, remove the cheesecloth from the chenna or paneer.
  12. The chenna should not have too much moisture nor be too dry.
  13. Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture
  14. First mix the sooji with chenna and then begin to knead.
  15. With the heels of your palms mash the chenna or paneer or cheese  and knead.
  16. Keep on collecting the chenna or paneer  or cheese  from the sides and continue to mash and knead
  17. This kneading process is very important and it decides the texture of rasgullas .
  18. Now take small portions from the chenna or paneer  and roll them between your palms to a smooth round ball.
  19. Prepare all small balls this way.
  20. Cover all the chenna or paneer  balls with a moist muslin or kitchen towel and keep aside.
  21. Method of making sugar syrup
  22. in a large pan, take 2 cups sugar and 4 cups water. And 1 cup aam panna and bring it to boil. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
  23. Mix and continue  stir the sugar syrup  until it will be dissolved,do this process on medium  flame.
  24. When  the  sugar syrup will start to boiling,drop chena or paneer  or cheese  ball gently to the sugar syrup ...drop balls according  to the size of your pan,rasgullas need more space to be cooked...the size of the rasgullas  will be doubled  on cooking  on sugar syrup.
  25. Cover the vessel with  lid.,cook 20 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure  even cooking and  puffing. Turn off the gas,transfer  the  rasgullas  into a serving bowl. You can enjoy this hot rasgullas  or refrigerate them and serve later.

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Manvi Chauhan
Manvi Chauhan   Aug-01-2017

Would love to try it out!

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