Mango Rasgulla

If you like Rasgulla as much as I do, then I suggest you try this recipe right away. Whenever anyone talks about Bengali Sweets, the image that’s comes to mind is one of small round clay pots filled with Rasgulla and Rasmalai, the sweet smell of sugar syrup and saffron and the little strands of saffron on the sweets.

Mangoes are still in season so I though why not combine the two! I am sure I am not the first one to think of such a recipe but I decided to call this my own recipe cause it took me close to 4 attempts to get it right. So this is my final masterpiece. J

Ingredients

  • Whole Milk – 1 ltr
  • Lime Juice – 2 tbsp
  • Powdered Sugar – 1 cup + 1/2 cup to add to cheena
  • Rava (Suji) – 1 tbsp
  • Flour – 1 tbsp
  • Cardamom Powder – ¼ tsp
  • Mango Pulp – 1 cup
  • Milk Powder – 2 tbsp (or less)
  • Water – 3 cups
  • Saffron – 4-5 strands (optional)

Instructions

  • Pour milk into a heavy bottom pot and place on medium flame
  • Once the milk comes to a rolling boil, add lime juice to the milk and take it off the flame
  • Let the milk stand for 5 – 6 mins. This is when you will see the milk curdling and separating from the whey.
  • While that happens, line a deep dish with cheesecloth wide enough to cover the mouth of the dish. The cloth should be big enough to hold the cheese and to tie up a knot.
  • Now drain the milk into this cheesecloth over the deep dish. The cheese gets collected in the cloth and whey in the dish. Discard the whey.
  • Under running water, vigorously wash the cheese inside the cloth by tossing the bag between your fingers. This is to ensure that the cheese does not taste like lime J
  • Now once you have washed it well, string the bag onto a spoon in such a way that the bag hangs into the dish but does not touch the bottom of the dish. This is to let the whey completely drip out.
  • Let the cheese hang for 40mins to an hour
  • While the cheese is drying out, pour the mango pulp into a saucepan and bring it to boil. Add milk powder little at a time. This is to thicken the mango pulp. Once the pulp has reduced to 1/3 its original volume turn off the gas and let it cool down completely. Once done the mango pulp is a little harder than jam.
  • After an hour, open up the bag and you will see that the cheese has somewhat hardened. This is “Chenna”
  • Empty all the Chenna onto your clean counter top and knead for 5 mins
  • Then add the Rava, 1/2 cup sugar, Flour and Mango pulp (cooked and cooled) to the Chenna and knead for another 10 mins
  • In a dish, pour in some water and add sugar. Bring the mixture to a boil. Add cardamom powder and saffron strands to the sugar water
  • While the water is boiling, make small bite size balls of the “Chenna”
  • Slowly drop the cheese balls into the boiling water
  • Do not put too many of them at a time. Once they almost double in size, slowly transfer them to your serving bowl
  • Once all the balls are cooked transfer the sugar syrup into the same serving bowl. Your mango rasgullas are ready
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