Mango Rasgulla

Name: Mango Rasgulla
Yield: 15balls
Cuisine: Indian
Ingredients: 1.5 liter milk; 4-5 Drops mango essence; 2-3 tbsp mango pulp; Pinch orange food colour (optional); 2 spn vinegar; 2 cup sugar; 2 cup water; 2 drops Mango essence; Pinch orange food colour/mango pulp; Pinch elaich powder

Diya Purswani @cook_21983609

Ulhasnagar

Mango Rasgulla

Diya Purswani @cook_21983609

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Ingredients

15balls

1.5 litermilk
4-5 Dropsmango essence
2-3 tbspmango pulp
Pinchorange food colour (optional)
2spn vinegar
For syrup:-
2 cupsugar
2 cupwater
2 dropsMango essence
Pinchorange food colour/mango pulp
Pinchelaich powder

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Steps

1

First follow paneer making process, when milk boil add mango pulp and essence. Food colour optional
2

Sieve paneer, wash with cold water, Squeeze whole water and wrap in muslin cloth or White handkerchief. Keep aside for 1hour.
3

Knead paneer about 15-20mins make a soft texture. Make a small balls.
4

Now take a kadai make sugar syrup. Add water, sugar, elaichi and pinch colour/mango pulp boil it, add paneer balls.
5

Rasgulla comes up and turns double in size. Means rasgulla are proper. Cool it then serve.