MANGO RASGULLA

Rasgulla is famous Bengali sweet, which is available pan India. This spongy & juicy sweet is easy to make but still needs patience & skill too. Making Chenna ( cottage cheese/paneer) for rasgulla & then kneading it till it becomes smooth require skill, patience & experience. Lots of flavoured rasgullas are innovated & available in market now a days. As it’s mango season, made mango flavoured rasgulla.

Ingredients:
1 ltr. Milk( preferably cow milk)
1 lemon
1 ripe mango ( wash,peel & make pulp)
1 cup sugar

Method:
1. Heat milk, once it starts boiling,add mango pulp & mix well, again when starts boiling add lemon juice slowly & stir.
2. Milk will curdle. Whey & milk solids will be separated.
3. Place cheese cloth in strainer & pour this in it.
4. Then immediately wash paneer with cold water to avoid sourness of lemon. 5. Then lightly squeeze cloth & hang for 15 minutes, so that excess water drains out.
6. After 15 minutes put weight on it & rest for more 15 minutes so that remaining water drain out.
7. Now take this paneer in big plate & start kneading with heel of palm, till it becomes smooth. It will take approximately 15 minutes.
8. As you find little greasiness in your palm & paneer not sticking on plate, it is ready, no need to knead more.
9. Make smooth balls out of it without cracks & cover it with wet muslin cloth for few minutes.
10. In a pressure pan add sugar & 3 cups of water. Once it starts boiling & sugar is melted, add slowly one by one prepared balls.
11. Close the lid of pressure pan & give one whistle.
12. Then open the lid once air is released & cook for more few minutes more so that rasgulla turns spongy.
13. You can see it will turn almost double in size.
14. Turn of the stove, let it rest & cool for at least 2 hours.

Notes:
1. For more mango flavour add mango juice or mango essence in sugar syrup.
2. Take big vessel so that rasgulla get puffed properly.
3. If you don’t want to use pressure pan, take thick bottom broad pan, once you add rasgulla in sugar syrup keep flame medium & cover the vessel & cook for 20-30 minutes. Stir occasionally & carefully.