Mango rasgulla recipe with step by step photos. Best ever thing you will make with mango this summer has to be this easy peasy mango rasgulla. So soft n rich, each bite just screams mango!!. The famous Bengali dessert rasgulla gets a colorful and flavorful makeover 🙂
Recently I saw some cute colorful rasgullas in a shop and they were in my mind for quiet sometime. I wanted to make them too but I used ripe yellow mangoes to make vibrant and flavorful colored rasgullas 🙂 I was not very sure as how this will turn out but these mango rasgullas were such a hit at home. The house was filled with the aroma of mango while the rasgullas were simmering in sugar syrup. I have not added any food coloring here, you can add a pinch of yellow food color if you wish. You can also used tinned mango pulp in this recipe.
I have shared basic rasgulla recipe last year will loads of tips and tricks to get rasgulla right. Make sure to check that post if you are making rasgullas for the first time.
Serve mango rasgulla thoroughly chilled as dessert.
Here is how to make mango rasgulla recipe with step by step photos. If you are looking for more mango recipes do check mango falooda, mango kesari, mango ladoo recipes.
Step by step mango rasgulla recipe.
1. Into a sauce pan, pour 1 liter milk and add 3/4 cup fresh mango puree. Mix well.
2. Start heating the milk in medium flame. Keep stirring to mix the mango pulp as much as you can.
3. While the milk is about to boil, add lemon juice and mix. Keep mixing until the milk curdles and whey is thoroughly separated.
4. Keep a strainer lined with a fine cloth ready. Pour the curdled milk into the cloth and filter the whey water.
5. Bring the edges of the cloth together and tie tightly. Rinse the milk solids well twice or thrice. Now place a heavy object over the cloth or hang the cloth for 30 minutes.
6. After 30 minutes, take the soft chenna in a plate and knead well for 10 minutes. Fat will be release as you knead the paneer will become very soft and pliable. Once you are able to shape the chenna into balls, stop kneading.
7. Make 10-12 equal sized balls.
8. Add 4 cups water into heavy pan or pressure cooker. Add 1 3/4 cup sugar to it. Mix well and cook in medium flame. Once the sugar is dissolved and syrup starts boiling add cardamom powder and mix well. slide the prepared balls. Cover and cook for 5 minutes.
9. Open the pan and gently stir the rasgullas. The rasgullas will double in size. Cover and cook for 5-7 more minutes. Transfer the cooked rasgullas to bowl and add about a cup of sugar syrup. Chill thoroughly for 3-4 hours before serving.
Mango rasgulla recipe card below:
Mango rasgulla recipe
1 CUP = 250 ml
Ingredients
- 4 cups full fat milk
- 3/4 cup fresh or tinned mango pulp
- 2-3 tablespoons lemon juice
- 4 cups water
- 1 3/4 cups sugar
- rose essence
- cardamom powder
Instructions
- Into a sauce pan, pour 1 liter milk and add 3/4 cup fresh mango puree. Mix well.
- Start heating the milk in medium flame. Keep stirring to mix the mango pulp as much as you can.
- While the milk is about to boil, add lemon juice and mix. Keep mixing until the milk curdles and whey is thoroughly separated.
- Keep a strainer lined with a fine cloth ready. Pour the curdled milk into the cloth and filter the whey water.
- Bring the edges of the cloth together and tie tightly. Rinse the milk solids well twice or thrice. Now place a heavy object over the cloth or hang the cloth for 30 minutes.
- After 30 minutes, take the soft chenna in a plate and knead well for 10 minutes. Fat will be release as you knead the paneer will become very soft and pliable. Once you are able to shape the chenna into balls, stop kneading.
- Make 10-12 equal sized balls.
- Add 4 cups water into heavy pan or pressure cooker. Add 1 3/4 cup sugar to it. Mix well and cook in medium flame. Once the sugar is dissolved and syrup starts boiling add cardamom powder and mix well. slide the prepared balls. Cover and cook for 5 minutes.
- Open the pan and gently stir the rasgullas. The rasgullas will double in size. Cover and cook for 5-7 more minutes. Transfer the cooked rasgullas to bowl and add about a cup of sugar syrup. Chill thoroughly for 3-4 hours before serving.
Notes
2. You can add nuts while serving as garnish.
Nutrition
Reetha says
Never heard of this dessert. Mago flavored rasgulla souns soo yum. Thanks for the recipe.