Ingredients

• 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