Name: Mango Rosogulla recipe by Rani Soni at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Ingredients: Cottage cheese (Chenna) - 2 Cup; Sugar - 2 Cup; Water - 3 1/2 Cup; Mango Pulp - 1/8 tsp; Mango essence - ½ tsp; Few Saffron threads for garnish

Ingredients Serving: 5

Cottage cheese (Chenna) - 2 Cup
Sugar - 2 Cup
Water - 3 1/2 Cup
Mango Pulp - 1/8 tsp
Mango essence - ½ tsp
Few Saffron threads for garnish

Instructions

Take chenna and mango pulp in a wide bowl or flat plat. Knead well to mix the ingredients. Now make small round balls with your palms. Keep them in a plate.
Heat water in a bowl and add sugar. Stir and boil till the sugar dissolves into a syrup. Take a slotted spoon and remove the grey layer that forms on top of the boiling syrup.
Now slowly add the chenna balls one by one. Simmer for 2-3 minutes and let the balls boil. Use a spoon to bring the balls in the center while boiling. Close the lid and then boil for another 10 minutes on a low flame.
Keep checking at short intervals to see if the balls have increased in size and become soft. Once done, add mango essence and put the bowl off flame. Let it cool.
Once the rasgullas cool, garnish with saffron and serve this amazing Bengali sweet to your loved ones.

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