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Ingredient
Mango Rosogolla
Introduce
Chef :
Madhumita BishnuMango Rosogolla
#indianrecipes
Thank you Ms.Amrita for this beautiful recipe which I recreated
Ingredient
Food ration :
2 peopleCooking time :
Preparation time-10 mins, Cooking time-45 mins
1 ltr
full fat milk
1 Tbsp
lime juice
1 cup
sugar
4 cups
water
1 cup
mango puree
1 Tbsp
Maida
For
garnish
1 tsp
pistachios chopped
Few
saffron strands
Cooking instructions
* Step 1
In a heavy-bottomed wok boil milk and stir in between to prevent it from burning at the bottom. When boiling in high flame add lime juice and milk will curdle.
* Step 2
If it doesn’t curdle in one lime juice then add another
* Step 3
Set aside and put a strainer on the bowl, a Muslin cloth on the strainer and separate the Chena from whey.
* Step 4
Once done add water to the Chena to remove the sourness of the lime juice, fold the ends of the cloth, and press to extract the whey but not too hard. Tie to a rod to drain out the whey for 1-2 hours
* Step 5
Once done place the Chena on a plate and with the heel of the hand mash for 5 mins, add Maida and 1 Tbsp of mango purée. Mash for another 3 mins. Form balls.
* Step 6
In a wok add sugar and water and bring it to boil until sugar melts, add 6 Tbsp mango purée and on high boiling add the Chena balls
* Step 7
On the high flame cover for 20 mins. Don’t remove the lid, open the lid after and reduce to medium flame uncovered for 10 mins.
* Step 8
Chena balls would have doubled in size. Set aside. Cover and cool.
* Step 9
Plate and add chopped pistachios and saffron strands and enjoy.
Note: if there is a photo you can click to enlarge it
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