Aam rosogolla or mango rasgulla.
Rasgulla is a popular dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I flavoured it with mango. Mango flavour made these rasgulla more delicious.
I have already shared watermelon rasgulla. Click on the picture to get the recipe of watermelon rasgulla.
You can also get some more mango flavoured sweets here.
Recipe is same as we make rasgulla just add mango puree with sugar syrup. And I stuffed the rasgulla with small pieces of mango. I have used saffron and little yellow food colour in the rasgulla. You can omit the colour and add a fat pinch of saffron to add colour in the rasgulla.
Milk – 1 litre
Lemon juice or vinegar -3 – 4 tablespoon or as require
Sugar – 1 cup
Water – 4 cup
Finely chopped mango – 1 cup
Small mango pieces – 6
Saffron – a pinch
Yellow food colour – 1 – 2 drop, optional
Please read all the tips and tricks to make perfect rasgulla here.
1. Place a cheesecloth on a strainer.
2. Heat milk in a heavy bottom pan. When it starts to rolling boil remove from heat. Add lemon juice or vinegar.
Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.
3. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
4. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.
5. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.
6. If you are making cottage cheese with curd then no need to wash much. Just deep in cold water to stop further cooking.
7. Squeeze the cloth well to drain all the water from cottage cheese.
Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 2 hours.
8. Take out the cottage cheese or paneer on a large plate. Add saffron and food colour if using.
9. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. Its for spungy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.
10. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. Flatten the balls and place a mango piece in the middle.
11. Close the edges and make smooth ball again.
12. There shouldn’t be any crack on the balls.
Press the balls between your fingers and palm tightly to make crack free balls.
13. Make round ball using your both palm. Make all the balls.
14. In a large and broad pan heat 1 cup sugar and 3 cup water.
Blend the mango pieces with 1 cup water and add in the sugar syrup.
15. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
16. Cover and cook on medium high heat for 20 minutes.
17. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.
18. You can keep these in refrigerator for 5 – 6 days.
Serve chilled or at room temperature.
1. You can also add a pinch of saffron in the sugar syrup.
2. Read all the tips and tricks to make perfect rasgulla.
Enjoy the delicious mango flavoured rasgulla.
Happy cooking and have a wonderful weekend 😊
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.