Ripe Mango Rasmalai

Name: Ripe Mango Rasmalai
Cuisine: Indian
Ingredients: 1 cup Chhena; 1 tsp Ripe mango essence; 2 cups Water; 2 tbsp Sugar; 1 cup Full fat milk; 1 cup Kesar milk; 4 tbsp Condensed milk; 4 tbsp Ripe mango pulp; 1 tbsp Chopped pistachio; 1 tsp Ripe mango essence; as required Sugar

Disha D'Souza @cook_12047897

#Eid desserts
The season of mangoes coincides with the time of Ramadan. A very yummilicious dessert can be prepared on the occassion of Ramadan. Not much is required to be said about this dish except that of it's heavenly taste. The mango chunks, chhena and milk just melts into the mouth.

Disha D'Souza @cook_12047897

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Ingredients

1 cupChhena
1 tspRipe mango essence
2 cupsWater
2 tbspSugar
1 cupFull fat milk
1 cupKesar milk
4 tbspCondensed milk
4 tbspRipe mango pulp
1 tbspChopped pistachio
1 tspRipe mango essence
as requiredSugar

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Steps

1

Combine chhena and ripe mango essence in a bowl.
2

Knead it to make a smooth dough.
3

Take small portions of it and roll into balls.
4

Then shape like peda.
5

Heat water in a kadai.
6

Add sugar and let it boil.
7

Then add them and let it cook on medium flame.
8

Boil till the chhena balls get double in size.
9

Take out the chhena balls with the help of a strainer and let it cool.
10

Heat milk, pistachio and sugar for 10 to 15 minutes on a low flame.
11

Add kesar milk and stir continuously.
12

Now add condensed milk, ripe mango pulp, 1/2 tsp of ripe mango essence and cook on a low flame.
13

After sometime add the balls and cover the lid for a few minutes.
14

Open the lid and sprinkle 1/2 tsp of ripe mango essence.
15

Let it cool for atleast 2 hours before serving.