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2 liters - full fat milk
3 tbsp - lemon juice
1.5 cups - sugar
1 cup - thick mango pulp
3 cups - water
1/2 tsp - cardamom powder
How to Make Mango Rasgullas
Take the milk in a heavy-bottomed vessel, bring it to boil and keep stirring to avoid burning of milk.
Once the milk comes to boil, start adding the lemon juice and keep stirring.
Put the flame in simmer and cook for few seconds until the milk solids separates from the whey. Switch off the heat.
Pour this curdled milk in to a strainer lined with muslin cloth.
Squeeze out all the whey water and rinse the milk solids/paneer under water and squeeze out the water as much as possible.
Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely.
Take the paneer in a vessel, mash it well and knead for few minutes until they turn soft.
Make medium-sized balls from the smooth dough. Take care not to have any crack on the ball.
Boil water in a pressure cooker, add sugar, cardamom powder and mango pulp to the water and bring it to boil.
Add the already prepared paneer balls to the cooking syrup. Cook for 3 whistles.
Once the pressure gets released, open the lid and transfer the mango rasgullas to the bowl and let them cool completely.
Arrange in fridge for an hour before serving, topped with sliced almonds.
Recipe courtesy: Priya Easy N Tasty Recipes
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