Mango Rasgullas

Recipe by
Total Time:
1.45 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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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