Mango Rasgulla

Mango is such a versatile ingredient!!! It's always fun to experiment with Mangoes. Mango rasgulla is inspired by many other Indian desserts made up of mango, for example, mango kheer, mango phirni, etc where we mix mango pulp only after turning off the flame. I thought of mixing mangoes in the ras of rasgulla. So, It is basically 'Aamras'gulla. 😁

Ingredients:

Milk - 1 litre

Vinegar - 1.5 tablespoon

Water - 4 cups

Sugar - 1 cup

Elaichi - 3-4

Mango - 1(Big)

Mango Rasgulla Recipe Video:

Mango Rasgulla Recipe:

1. Boil milk.
2. Add vinegar. Milk will start curdling. You can use lemon instead of vinegar but make sure that you wash chhena with cold water to get rid of the sour flavour.
3. Strain it using a muslin cloth. Don't squeeze it much. We need moisture in chhena. Just tie it loosely and hang it for 2-3 hours.
4. Chhena is ready. It's time to knead. Knead a lot!
5. Knead it for at least 10-15 minutes. It will come together and form a nice and soft dough. 
6. Add maida to knead it again for 10 minutes at least.
7. Now make small balls. You can increase or decrease the size of rasgullas as per your choice.
8. Ensure that there are no cracks. This is very important step otherwise rasgullas will break while cooking.
9. Meanwhile heat water in a kadhai. Add sugar. The ratio of sugar to water is 1:4.
10. Let it come to boil. We don't need string consistency for this sugar syrup. 
11. Add rasgullas balls.
12. Cover and cook it on high flame for 7-8 minutes. 
13. Flip them and cook on low flame for 3-4 minute. 
14. Now cover and cook for 12-15 minutes on low flame. keep on flipping them after every 2 minutes. Be careful. Rasgullas will be really soft.
15. Rasgullas are ready. 
16. Remove them from sugar syrup. Add mango pulp in the sugar syrup. Mix it really well. 
17. Add rasgullas back to sugar mango syrup.😍
18. Let them rest for 5-6 hours. It will absorb mango flavour. Do not refrigerate. 
19. Mango rasgulla is ready! 

Mango Rasgulla Recipe with step by step Photos:

Recipe Notes:

• Use cow milk preferably.
• Do not squeeze a lot after straining chhena in muslin cloth. Moisture is very important here. Hang it for 2-3 hours. That's it.
• It is very important to rub it a lot with the back of your palm for at least 10-15 minutes before adding maida and almost same time after adding maida. There should be no cracks in the rasgulla balls.
• While boiling rasgullas, boil it for 7-8 minutes on high flame, flip and cook on low flame for another 3-4 minutes. then cover it and cook for about 15 minutes. keep on flipping them after every two minutes.