Mango Rasgullas ~~ My Guest Post For Jagruti

When Jagruti of Jagruti's Cooking Odyssey asked to me for a guest post, i immediately said ok.Seriously i wanted to make something specially for her. As i know she loves very much mangoes i combined my favourite famous Bengali sweets rasgullas with her favourite fruit mango, both together makes a wonderful exotic and super delicious spongy juicy rasgullas.Am so happy that Jags loved my guest post and she just posted this guest post in her space today.Do check out here.

Coming to this rasgullas, i used thick mango pulp while preparing the sugar syrup and this mango rasgullas were quite addictive,extremely delicious. My lil one who rarely love mango based desserts simply enjoyed having this super juicy rasgullas.

2litres Full fat milk
3tbsp Lemon juice
1+1/2cups Sugar
1cup Thick Mango pulp
3cups Water
1/2tsp Cardamom powder

Take the milk in a heavy bottomed vessel,bring boil and keep stirring to avoid burning of milk..

Once the milk comes to boil, start adding the lemon juice and keep stirring,put the flame in simmer and cook for few seconds until the milk solids gets separates from the whey.Switch off the heat.

Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water and rinse the milk solids/paneer under water and squeeze out the water as much as possible.Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely.

Take the paneer in a vessel,mash it well and knead for few minutes until they turns soft...make medium sized balls from the smooth dough, take care not to have any crack on the ball.

Boil the water in a pressure cooker,add the sugar,cardamom powder and mango pulp to the water,bring to boil.

Add the already prepared paneer balls to the cooking syrup. Put the lid and cook till 3 hisses.

Once the pressure gets released,open the lid and transfer the mango rasgullas to the bowl and let them cool completely.

Arrange in fridge for an hour before serving topped with sliced almonds.