Mango Rasgullas Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water.
• STEP 3.Hang the cloth for 30 minutes to drain excess water and then knead the chenna until smooth.
• STEP 4.In a blender, puree ripe mangoes to make mango pulp.
• STEP 5.Mix the mango pulp with the kneaded chenna and shape the mixture into small balls.
• STEP 6.In a separate pot, prepare a sugar syrup by boiling water and sugar until it reaches a one-string consistency.
• STEP 7.Gently drop the mango chenna balls into the syrup and cook for about 15 minutes, covered.
• STEP 8.Remove from heat and let the mango rasgullas cool in the syrup.
• STEP 9.Serve chilled and enjoy the fruity Mango Rasgullas.

Cooking Tips

• Use ripe and sweet mangoes for the best flavor.
• Knead the chenna well to ensure a smooth texture.
• Cook the rasgullas on low heat to prevent them from breaking.
• You can garnish the mango rasgullas with a sprinkle of chopped pistachios for added color and crunch.

Storage and Serving

• Mango Rasgullas can be stored in the refrigerator for up to 3-4 days.
• Serve them chilled as a dessert or as a refreshing treat during hot summer days.