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Ingredient
Mango rasgulla
Introduce
Ingredient
Food ration :
8 small rasgullCooking time :
25-30 minutes
1 litre
Milk
1 cup
Mango pulp
1 cup
Sugar
1 tsp
Sooji(semolina)
1/4 tsp
Food colour
2 tsp
Vinegar or lemon juice
4-5 cups
Water
Cooking instructions
* Step 1
Boil milk in a sauce pan.
* Step 2
Add some water to the vinegar or lemon juice.
* Step 3
Now add diluted vinegar spoon by spoon until the milk started curdling. when the milk curdles completely, switch off the burner.
* Step 4
Now strain these with a piece of muslin cloth till water drains out completely.
* Step 5
Now place the drainage chhena on a plate and smash it with your palm for 8-10 minutes
* Step 6
When Chhena smoothed add half a cup of mango pulp and mix well. add suji and food color to the mixture and mix well.
* Step 7
Cover the dough with moist cotton and rest it for some time.
* Step 8
Heat a Kadai, pour the sugar and water in it add the remaining pulp to the sugar syrup, and boil it for 10 minutes.
* Step 9
After some time take the dough smash it again with your palm and make a small ball out of it.
* Step 10
Now drop these chena balls to the ball boiling sugar syrup when all China balls a done close the lid and cook it for 15-20 minutes.
* Step 11
After 10-15 minutes switch off the stove.
* Step 12
Let the Kadai cool on its own then open the lid.
* Step 13
Take out the rasgulla in a wide bowl and pour some syrup onto them.
* Step 14
Now boil the syrup again to reduce the quality. Here you can add some sugar to the syrup as per your taste.
* Step 15
When this syrup gets reduced, pour it on the rasgulla and serve hot or chilled.
* Step 16
Enjoy. yummy and tasty.
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