Name: Mangullas - Mango Rasgullas recipe by Swati Sharma at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: Milk - 2 litres; Water - 6 cups; Sugar - 3 cup; Mango/ Strawberry pureed - 5-6 tbsp; Lemon juice - 2 to 3 tbsp; Corn Flour - 1 tsp; Cardamom powder - a pinch; Saffron and pista/ almonds for garnishing

Ingredients Serving: 10

Milk - 2 litres
Water - 6 cups
Sugar - 3 cup
Mango/ Strawberry pureed - 5-6 tbsp
Lemon juice - 2 to 3 tbsp
Corn Flour - 1 tsp
Cardamom powder - a pinch
Saffron and pista/ almonds for garnishing

Instructions

Bring milk to boil and simmer it, add lemon juice and stir in low flame.
When the milk curdles and water separates remove from flame. Take a muslin cloth and pour the curdled milk, filtering the whey water completely. Wash it well in running cold water. Squeeze the excess water and hang it aside for 1 hour.
Take the paneer in a bowl, add 1tsp corn flour powder, 3 tbsp mango puree knead it well. Make small balls out of it, ensuring there are no cracks.
Heat water in pressure cooker, add sugar, cardamom powder. Keep stirring till sugar dissolves completely.
When the sugar syrup boils, add the paneer balls one by one. Pressure cook for one whistle and simmer it for 5 mins.
Once the pressure goes off, open the lid. And add 2-3 tbsp mango puree and mix well.
Keep in the refrigerator for 3-4 hours. This recipe makes 18-20 rasgullas
Garnished it with almonds, you can use saffron / pista as per your choice.
The “Mangullas” -Mango Rasgullas are ready.

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